Steps:
1, sauce mixing: two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of tomato sauce, one spoonful of starch, one spoonful of sugar and half a bowl of clear water.
2, Yu Zi tofu cut into 5mm thick slices, wrapped in a layer of dry starch, fried in oil pan until the surface is slightly yellow, remove the oil control.
3. Leave the bottom oil in the pot and stir-fry the minced garlic. Add the sauce and cook until it bubbles. Add Japanese tofu, stir-fry and wrap the soup evenly. Sprinkle a handful of chopped green onion on the plate.