Tomato stuffed tofu
By VicentaLakin
Recipe Recommendations
- tomatoes 500 grams
- North tofu 500 grams
- onion 10 grams
- eggs 3 only
- ginger 10 grams
- edible oil
- salt 10 grams
- soft white sugar 25 grams
- sour and salty
- burn
- ten minutes
- ordinary
Steps for Tomato stuffed tofu
1
Cut the tofu into triangular pieces about 1 cm thick, place it in a boiling water pot and blanch it, remove it and dry it on a container or chopping board, sprinkle with a little salt and marinate for 5 minutes, place it in a frying pan (60% heat) to shape and remove it. When the oil temperature rises to 90% heat, put the tofu pieces into the pan again and quickly fry them until golden brown and remove them for later use. Peel the tomatoes and cut them into small pieces.
2
Tofu should be cut into these triangular pieces, marinated and fried in an oil pan twice until golden yellow.
3
Sit in another pot, add appropriate amount of cooking oil, and saute chopped chives and ginger. Add in shredded tomatoes and stir-fry until the red oil separates out. Add white sugar, add in the fried tofu pieces, stir fry until the soup is thick and the tofu is soft and glutinous, add salt to adjust the taste. Stir well the three egg liquid and pour it on top. Wait until it is slightly shaped, stir fry, remove from the pan and plate.Tomato stuffed tofu Make Tips
Tofu goes bad easily in summer. Before cooking, the tofu after being refrigerated in the refrigerator should be blanched in a boiling water pot when it is cut into triangles for about two to three minutes. The tofu fried in this way is tender on the outside and tastes good.
If you just bought tofu, you can soak it and directly fry it in a frying pan.
If you just bought tofu, you can soak it and directly fry it in a frying pan.