1. Wash the two tomatoes, add water to the pot and boil, put in the cleaned tomatoes and lightly blanch for about 10 seconds
2. Let the blanched tomatoes cool or rinse with cold water, peel off the skin and cut into small diced tomatoes
3. A piece of tofu is about 500 grams, cut into tofu pieces of uniform size, boil the tomatoes in the boiling water, add the cut tofu pieces and blanch for 1 minute
4. Remove the cold water and control the dry water for later use
5. Peel the onion and garlic, clean them, and cut them into chopped green onions and garlic slices for later use.
6. Add proper amount of peanut oil in a hot pot, saute the chopped green onion and garlic slices until fragrant
7. Cook in the right amount of cooking wine and light soy sauce, add diced tomatoes, a little sugar and a little oyster sauce
8. Stir-fry evenly and fry out tomato juice
9. Add the sliced tofu cubes and stir fry evenly
10. Season with appropriate amount of salt, cover the pot and simmer over medium heat
11. Turn off the heat after the soup is completely absorbed by the tofu
12. Just a few drops of sesame oil and stir well to get out of the pot
13. Serve it, garnish with coriander!
