Yu-Shiang Japanese tofu

1. Japanese tofu is not peeled, put it in a perforated steamer and wait for preheating. Adjust the steamer to normal steaming mode, preheat to 100 degrees, place it in the middle layer, and steam for 5 minutes. The secret to Japanese tofu not easily rotting

After steaming, let it cool in cold water. Cut into slices with a thickness of 1.5cm. Stick all the starch on.

3. Heat the wok and fry the tofu slices until crispy and golden brown. Fry everything and put it on a plate for later use.

4. Cut tomatoes into small pieces, chopped scallions, and chopped ginger and garlic. Take a bowl and fill it with half a bowl of water. Add an appropriate amount of starch, salt, vinegar, pepper, soy sauce, sesame oil, and white sugar to make a sauce.

5. Heat oil in the pan. First, stir fry ginger and garlic in the pan until fragrant. Add bean paste and stir fry until fragrant. Then add diced tomatoes and stir fry. Once the tomatoes are cooked, pour in the remaining seasonings

6. After the sauce in the pot boils, turn off the heat and pour it over the tofu. Finally, sprinkle an appropriate amount of chopped green onions.