Japanese tofu in tomato sauce
Japanese tofu is also known as egg tofu and jade tofu. Although the texture is similar to tofu, it does not contain any legumes. It uses eggs as the main raw material and adds pure water, vegetable protein, natural seasonings, etc. It has the smoothness and tenderness of tofu and the delicious fragrance of eggs.
Recipe Recommendations
- Japanese tofu art. 4
- starch Banxiaowan
- tomatoes one
- ketchup appropriate amount
- white sugar 1 tablespoon
- qingshui appropriate amount
- salty and sweet
- burn
- ten minutes
- simple
Steps for Japanese tofu in tomato sauce
1
4 strips of Japanese tofu, half a small bowl of starch, 1 tomato, ketchup, 1 tablespoon of sugar, 1 teaspoon of salt, onion leaves (as needed), and appropriate amount of water.
2
Cut Japanese tofu from the middle, not from the beginning.
3
Cut Japanese tofu from the middle, not from the beginning.
4
Gently squeeze out the tofu.
5
Use a knife to cut tofu into pieces about 1cm wide.
6
Wrap the cut tofu directly in starch and cover it with starch.
7
Pour the oil into the pan and heat until 70% hot. Don't use too much oil, half-fry and half-fry.
8
After heating the oil, add the starch-covered tofu and fry the surface until crisp and hard.
9
After frying everything, place it in a container.
10
Add water to the remaining starch in the bowl to make starch liquid. If there is too much left, leave a small portion.
11
Pour a small amount of oil into a wok, add ketchup, sugar, and salt.
12
Pour in the tomatoes and stir fry hard until they become a paste.
13
Pour the starch liquid into the pan, stir, and simmer for a while.
14
After boiling until thick, pick up the pan and pour on the tofu.