Two-color tofu

Overview

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One box each of male tofu and blood tofu.
Cut a notch in each of the four corners of the bottom of the tofu, then gently lift the box and tap the bottom to release the tofu inside the box.
Cut 4 notches on the bottom of the tofu box so that the tofu can be completely separated from the box.
Cut the tofu into small pieces, add salt and blanch.
After the tofu is blanched, use a small slotted spoon to gently remove the tofu.
Turn on high heat, put oil in the pot, add tempeh, chili sauce, oil, dark soy sauce and sugar and stir-fry.
Add a small amount of water and stir to fully dissolve the various seasonings.
On medium-low heat, add the two-color tofu and shake the pot gently.
Cover and simmer for 2 or 3 minutes.
Add water starch to thicken the soup, push the tofu gently with a spatula, and remove from the pan.
Complete