1. Cut the tomato into small pieces.
2. Sliced ginger and garlic, because my husband doesn't like to eat ginger and garlic, I slice them all for easy removal.
3. I used old tofu this time. I bought a large piece, about 400 grams, and cut into thin square pieces, about one centimeter thick.
4. Heat the wok, add the oil to heat, add the tofu cubes and fry.
5. Fry until the skin is crisp and golden.
6. The fried tofu is ready for use.
7. Leave a little oil in the pot, add ginger garlic, chili and pepper to fry until fragrant.
8. Add bean paste and cooking wine and stir well.
9. Add the tomatoes and stir-fry to get the juice, then add the dark soy sauce and stir well.
10. Put half a small bowl of water and bring to a boil.
11. Add the fried tofu and stir-fry well.
12. Add salt, sugar and chicken bouillon, stir-fry until the soup is dry, and just add green onions when it comes out of the pan.
