Tomato-roasted tofu

Overview

Tomato tofu tastes sour and sweet, is red in color, tender and tasty. It is one of the dietary formulas for treating high blood pressure and is very helpful in improving symptoms. Tofu is rich in protein, and tofu protein is a complete protein. It not only contains eight essential amino acids for the human body, but the proportion is close to the needs of the human body and has high nutritional value. It can reduce blood lipids, protect vascular cells, and prevent cardiovascular diseases. In addition, tofu is also very beneficial for post-illness recovery, weight loss, and delicate skin. It’s good to eat more, O(∩_∩)O hahaha~.. But be careful, tofu should not be cooked with spinach and chives, as it will produce calcium oxalate that can easily form stones; tofu should not be eaten with honey, wild rice, bamboo shoots, and pork liver.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• lunch
• dinner
• chicken essence
• nan tofu
• oil
• starch
• sugar
• salt
• tomatoes

Ingredients

Steps

1. 1 Wash the tomatoes with salt water, cut the tops with a cross-cut knife, put them in boiling water and cook for a while, then remove them. When it's not hot to your hands, remove the tomato skins. Dice tomatoes and set aside. Wash the southern tofu, cut into pieces, blanch in boiling water for a while, remove and set aside. Add a small amount of starch to water, mix thoroughly and set aside.

   

2. 2 Heat the oil in a pan, set the oil temperature to 6, add tomatoes and stir-fry evenly. Add salt and sugar and stir-fry to release the juice.

   

3. 3 Add the tofu and stir-fry carefully, add appropriate amount of water and cook for about 5 minutes. Pour in starch water to thicken the soup. Add chicken essence and serve. I added less water. When the tofu tastes, the juice has already been collected, so I don't add starch water. If you like it thicker and with more soup, just add a little more water and thicken the gravy.