Japanese-style tofu is not our traditional tofu. It is made of eggs as the main raw material, supplemented by vegetable protein, seasonings and other accessories. It tastes smooth and tender. Here's how to make Japanese tofu with tomato sauce.

Ingredients: Japanese tofu, tomatoes, ketchup, garlic, chives, sugar, fresh essence, original flavor, salt and starch.

First, cut the Japanese tofu into pieces with a thickness of about 1㎝.

Second, garlic is peeled and chopped. Wash tomatoes, peel them, blanch them in boiling water, peel them and chop them up. Prepare chopped green onion and water starch.

Third, spread the bean curd slices with starch evenly, add oil to the pot, fry the bean curd slices on low heat until they are golden on both sides, and take them out for use.

4. Heat oil in the pot, stir-fry minced garlic, add tomatoes and stir-fry water, add appropriate amount of tomato sauce, fresh essence, salt and sugar, stir-fry for a while, and add appropriate amount of water.

5. Put the fried tofu into the pot, simmer for a while on medium and small fire, pour in the water starch, turn on the fire, collect the soup until it is thick, sprinkle with chopped green onion, and take out the pot.