Tomato Tofu Pot

Name: Tomato Tofu Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 bags Japanese tofu; 80g tomato; 100g squash; 10g green pepper; 50g Egg liquid; 3g Soy sauce; 15g oil; 2g salt; 5g garlic; 5g Oyster sauce; 3g Sugar

by Soft blue crystal

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

3

My son likes to eat rice. He likes to mix vegetables with soup and rice, so he often cooks with different patterns. Tomatoes are not only nutritious, but also have a lot of juice. They are paired with zucchini, and they eat more vegetables, as well as eggs. Tofu, the whole dish makes the nutrition more balanced. It is best to pour the dish and the soup on the rice, and the son eats it very deliciously. For the love of cooking, this casserole can be used for dry cooking. It can cook, stew, cook, and cook. This casserole is enough.

Tomato Tofu Pot

1. Steam the Japanese tofu for a few minutes.

2. Remove the outer packaging and cut into sections.

3. Coat Japanese tofu with egg wash.

4. Pour oil in the casserole, add Japanese tofu and fry until golden on both sides, remove.

5. Leave the bottom oil in the casserole and fry the garlic until fragrant.

6. Add tomatoes and stir fry.

7. Cut the zucchini into hob pieces and put it in.

8. Add light soy sauce, salt and sugar, cover and simmer for a few minutes to let the vegetables soften and juice.

9. Pour in the fried Japanese tofu.

10. Finally, cut the green pepper into pieces, drizzle a little oyster sauce and mix well.

Tips:
1. Japanese tofu is easy to break, steam it first in the pot to alleviate this situation.
2. When frying, turn it over with a spoon to prevent the tofu from breaking.
3. Tomatoes are slightly sour, so you must add some sugar to neutralize the taste.