Stewed tofu with tomato

Recipe Recommendations

• old tofu tomatoes
• tomatoes 1-2 a
• SUFU 1 block
• soy sauce 1 scoop
• salt appropriate amount
• coconut oil appropriate amount
• green onion appropriate amount

• sweet and sour
• stewed
• half an hour
• ordinary

Steps for Stewed tofu with tomato

1

Cut old tofu into thin pieces 1cm thick, blanch in boiling water, remove and drain.

2

Heat the pan and add coconut oil to melt. *** Coconut oil is different from other edible oils. It is a lump like a shampoo that melts when heated with a little. Ordinary edible oil is also okay, but coconut oil is more nutritious and healthy, and the vegetables produced have a unique coconut aroma.

3

Gently place the drained tofu into the oil pan and fry over medium to medium heat until golden brown on both sides.

4

Stir together the original tomato paste and fermented bean curd and add to the pan. If you don't like the oil, you can pour some of the oil out of the pan before then.

5

Add soy sauce, stir fry slightly, add appropriate amount of water, simmer over medium heat.

6

When stewing, stir fry from time to time to avoid drying. Add chopped green onion, salt, and sweet ones can also add appropriate amount of sugar about 5 minutes before serving the pan. Remove the juice slightly.

Stewed tofu with tomato Make Tips

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