Tomato tofu
By LulaConnelly
Summer is here, and people who are afraid of getting acne should eat light! The sour taste of pickled cabbage and tomatoes is definitely different from vinegar. The soup tastes good when used for bibimbap!
Recipe Recommendations
- tender tofu 500g
- tomato one
- sauerkraut 50g
- water 250g
- chives 2 pieces
- laojiang 20g
- garlic 10g
- salt appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
Steps for Tomato tofu
1
Preparation of ingredients: Peel and slice tomatoes for later use, slice sauerkraut, slice garlic (single garlic), cut ginger into fine powder, cut tofu into small pieces, cut chives into small pieces and take the onion white2
After the pan is heated, add a small amount of vegetable oil. After the oil is heated, add sauerkraut and stir fry until the aroma overflows.3
Add 250g of water, add tomatoes, and add appropriate amount of salt.4
After boiling the water, simmer for 3-4 minutes, pour in the tofu pieces, add minced ginger and garlic slices.5
Cook over medium heat for about 10 minutes (to allow tofu to taste), add chicken essence and chives.6
According to your preference, add starch to thicken (turn to low heat when thickening). Start the pot.Tomato tofu Make Tips
Don't choose tofu too tender or too old. Sichuan kimchi tastes better! Don't plant the chives too early, it's so colorful, fragrant and fragrant!