2 strips of Japanese tofu, 200g of pineapple, 5 small tomatoes, 1 small green pepper, tomato sauce, salt, sugar and cornmeal.

working methods

1. Peel the pineapple and cut it into small pieces; Wash small tomatoes and cut them in half; Wash small green peppers, remove seeds and cut into pieces.

2. Japanese tofu is cut into two parts from the middle, extruded from the seal and cut into pieces of the same size.

3. At this time, heat the oil pan first, while burning oil, pour a little more raw flour into the plate (I use corn starch) and add Japanese tofu.

4. Shake the plate so that each piece of Japanese tofu is evenly covered with raw flour.

5. Insert chopsticks into the oil pan. When there are big bubbles around, you can add raw Japanese tofu and keep frying on medium heat.

6. Touch it with chopsticks, feeling that Japanese tofu is hard and the skin is brittle, so you can pick it up and drain it; If you want it to be crisper, you can wait until it is cold before frying it with high fire.

7. Pour the tomato sauce into the pot and add a little salt and sugar. If the tomato sauce is too thick, add a little water and bring it to a boil. Add pineapple, tomato and green pepper and stir well.

8. After the sauce is thick, turn off the fire, let it cool slightly, pour in the Japanese tofu, and gently stir it evenly, so that every piece of Japanese tofu is covered with sauce.