Tomato stewed tofu

Overview

Tomato stewed tofu, with its sweet and sour taste and bright color, does it make tofu a noble person?

Ingredients: Cut the tofu into 1.5 to 2 cm pieces, blanch in water and serve on a plate, tomatoes and green onions.
Use a spoon to gently scrape the tomatoes until soft, tear off the skin, cut into small pieces, and place in a bowl for later use.
Add appropriate amount of water to corn starch, mix well and set aside.
Turn on the heat and pour appropriate amount of oil into the pot.
Heat the oil, add tomatoes and fry over low heat.
When the tomatoes are bubbling, add some chopped green onion to enhance the aroma.
When the tomato juice becomes thick, add an appropriate amount of water to cover the tomatoes, add tofu cubes and simmer over medium heat.
Add Sichuan peppercorns and an appropriate amount of salt to taste, and gently push the tofu with a spoon to mix evenly.
Stew for 5 or 6 minutes. When the tofu becomes tender, add water starch. When the soup thickens, turn off the heat.
Plate and serve.