It is wrapped in starch. The following is how to make Japanese tofu with tomato sauce:

Ingredients: 5 Japanese tofu

Accessories: 1 green pepper, red pepper 1 pepper, 40 grams of corn starch

Steps:

1. Prepare ingredients.

2. Prepare the tomato sauce first: 2 tablespoons of tomato sauce? Half a bowl of water and half a tablespoon of sugar.

3. Add 1g of salt.

4. Add 1 tablespoon light soy sauce.

5. Add half a tablespoon of starch.

6. Stir evenly and set aside.

7. Cut Japanese tofu in half from the middle and cut into sections. Cut green and red peppers diagonally.

8. The tofu is dipped in starch.

9. Heat the oil in the pan, fry until slightly brown, and set aside.

10. Add the tomato sauce prepared in advance and bring to a boil.

11. When thick, add the fried tofu and green and red peppers.

12. Stir gently to collect the juice evenly and serve!

13. Finished product.

Origin of the dish:

Japanese tofu, also known as egg jade crystal and tamagotofu, originated in the Edo period of Japan. In the "Tamako 100" book "The Secret Box of Ten Thousand Treasures Cuisine" published in 1785 "Jin" records the production method of Tamago Tofu, which later spread to Southeast Asia and was introduced to China from Malaysia in 1995.