roasted tofu with tomatoes
The garlic I used in this one was fried, and the ordinary garlic slices used if I didn't fried garlic were the same.
Recipe Recommendations
- Yuba appropriate amount
- tomatoes appropriate amount
- fungus appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
Steps for roasted tofu with tomatoes
1
First soak the fungus and tofu bamboo in warm water. Yuba takes a long time and can be soaked one day or half a day in advance. Fungus takes a short time, just 30 minutes.
2
Chop the green onions, put the garlic whole or slice it, and cut the green peppers into small pieces on hob.
3
Cut the soaked tofu into the slope knife section, wash the fungus, tear small pieces, and cut the tomatoes into slices.
4
Open fire, heat the pan, add appropriate amount of oil, and add green peppers, green onions, and garlic to stir-fry until fragrant.
5
After frying until the fragrance is fragrant, put the tofu bamboo and fungus into the pan and stir fry well, and add a little soy sauce to color.
6
Put the tomato pieces into the pan and stir fry for about 2 minutes, add salt, chicken essence, and pepper powder to taste, then add appropriate amount of water and cook over medium heat until the tomatoes are mushy.
7
When the tomatoes are already pureed but have not yet been pureed, collect the juice over high heat, turn off the heat, add a little MSG, stir well, and serve the pot.
8
Finished product picture, very suitable for people who like to eat vegetarian food.