Japanese Tofu with tomato sauce

Japanese Tofu with tomato sauce

Introduction:

"I believe most people like this sweet and sour Japanese Tofu with tomato juice. Starch coat not only retains the original flavor of Yuzi tofu itself, so that the oil can not be separated into the interior, but also creates the crisp taste of tofu skin. Although fried, but wrapped in eggplant juice, but can not eat the slightest greasy, but make people appetite. Crisp, smooth and tender, sweet and sour, it is a delicious dish for all ages! Mother's Day is coming. I'd like to present this Japanese Tofu with tomato juice to my mother. I hope my mother will be healthy, happy and young forever! "

Production steps:

Materials required:

Yuzi tofu: two

Onion: half of it

Tomato: one

Tomato sauce: right amount

White vinegar: 1 teaspoon

Sugar: 1 teaspoon

Salt: 3 G

Starch: right amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour