Tomato stewed tofu
Overview
Tofu is rich in nutrients. I often buy it for my children. It is often used for stir-frying and stewing. I didn’t expect it to be so delicious when cooked with tomatoes. I didn’t cook too many dishes tonight. I made a meatloaf soup and a tomato tofu.
Tags
Ingredients
Steps
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Cut the tofu into small pieces, about one centimeter in size.
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Prepare a large bowl, beat two eggs, then pour in the tofu cubes and mix gently with chopsticks.
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Remove the stems from the tomatoes, and if you have time, remove the skin as well, then cut into small dices.
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Heat a little oil in a pan, then pour in the eggs and tofu, fry until both sides are golden brown and set aside.
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Leave the base oil in the pot, add diced tomatoes and stir-fry until the sauce becomes sandy, then add light soy sauce, oyster sauce, water starch, minced garlic, minced green onion, chicken essence, and salt.
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After boiling, pour in the scrambled eggs and tofu and let the aroma come out.
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Egg tofu is easy to flavor and can be cooked until the soup thickens.
