Pineapple Sour Tofu

Overview

Pineapple has a fresh and sour taste when added to dishes, and its sweet and sour taste can increase appetite. It is very delicious both as a fruit and as a dish. Today's dish "Pineapple Sour Tofu" uses tofu instead of tenderloin. This dish is beautiful in color and sweet and sour in taste. Compared with "Pineapple Sour Pork", it tastes more refreshing and you don't have to worry about gaining weight. . . . You can try it when pineapples are in season.

Tags

• hot dishes
• cantonese cuisine
• children
• dinner with friends
• summer recipes
• dinner
• lao doufu
• oil
• scallions
• starch
• sugar
• ginger slices
• ketchup
• pineapple
• salt

Ingredients

Steps

1. 1 After washing the old tofu, cut it into uniformly sized cubes, drain the water and set aside; it is easier to operate when frying old tofu. If you like a tenderer texture, you can use soft tofu, but never use lactone tofu;

   

2. 2 Cut the pineapple into cubes, soak in light salt water for 20 minutes, drain and set aside;

   

3. 3 Ginger slices and green onion segments are ready;

   

4. 4 After the oil pan is heated, add ginger slices and green onion segments and stir-fry until fragrant, then remove and put the tofu into the pan and fry;

   

5. 5 After the tofu is browned, flip it over and fry the other side. Take out the fried tofu;

   

6. 6 Leave some oil in the pot, add tomato sauce and stir-fry; the amount of tomato sauce is a little more than the one in the photo, about 40g;

   

7. 7 Pour in half a bowl of water and bring to a boil;

   

8. 8 Add fried tofu;

   

9. 9 Add appropriate amount of salt;

   

10. 10 Add appropriate amount of sugar and stir-fry for two minutes to let the tofu taste;

    

11. 11 Add pineapple and stir-fry briefly;

    

12. 12 Mix 2 tablespoons of starch with an appropriate amount of water, pour it into the pot, stir-fry until the soup thickens, and turn off the heat. The starch water should be prepared in advance; put it on a plate and serve it out.