Tofu in tomato sauce
Japanese tofu is also known as fat tofu, egg tofu, jade tofu, and egg jade crystal. Although the texture is similar to tofu, it does not contain any legumes. It uses eggs as the main raw material, supplemented by pure water, vegetable protein, natural seasonings, etc., and is refined through scientific formula. It has the smoothness and tenderness of tofu and the delicious fragrance of eggs.
Recipe Recommendations
- Japanese tofu 2 bags
- tomatoes of 2
- shallots appropriate amount
- refined salt appropriate amount
- edible oil appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Tofu in tomato sauce
1
Prepare the ingredients.
2
Cut the Japanese tofu in the middle, pour it out and cut it into 1cm thick pieces.
3
Blanch the tomatoes with boiling water for a while, peel off the skins, and cut into dices.
4
Wash the shallots and cut them into chopped green onions.
5
Put the oil in the pan, wait until the oil is 60% hot, add the tomatoes and stir-fry.
6
When the tomatoes are stir-fried into a puree, add white sugar and refined salt, and stir well.
7
Add Japanese tofu and stir gently with a shovel because Japanese tofu is easy to break.
8
Finally, add a little chicken essence and sprinkle with a little chopped green onion to serve.Tofu in tomato sauce Make Tips
Because Japanese tofu is easy to break, you must be careful when adding and stirring.