Stewed tofu with tomato

Stewed tofu with tomato

Introduction:

"For those who don't stay at home often, it's those" home dishes "that are most memorable. Tomato stewed tofu is such a dish. "

Production steps:

Step 1: cut the tofu into 1cm thick thin pieces, blanch in boiling water, remove and drain.

Step 2: heat the pan and melt the coconut oil.

***Coconut oil is different from other edible oils. It's a bit like a shampoo. If heated a little, it will melt. General edible oil is OK, but coconut oil is more nutritious and healthy, and the dishes have a unique coconut fragrance.

Step 3: gently put the drained tofu into the oil pan and fry it over low heat until golden on both sides.

Step 4: mix the tomato paste and Sufu well and add them to the pot. If you don't like the big oil, you can pour out some oil in the pot before that.

Step 5: add soy sauce, stir fry slightly, add appropriate amount of water, stew in medium heat.

Step 6: stir fry from time to time when stewing, so as not to dry the pot. About 5 minutes before the pot, add onion, salt, like sweet can also add the right amount of sugar. Just a little juice.

Materials required:

Old tofu: Tomato

Tomatoes: 1-2

Sufu: 1 piece

Raw soy sauce: 1 teaspoon

Salt: right amount

Coconut oil: right amount

Scallion: right amount

Note: with the Italian tomato sauce, so the finished product is very viscous. If you use tomatoes to do it, there should be more juice, it won't be so thick. But the advantage of thick sauce is that it's a must to dip cake and pour rice! ha-ha

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: sweet and sour