Cut the tofu into small pieces, wash and cut the onions into sections, remove the stems from the tomatoes and cut into pieces. Boil the tofu in boiling water for a while, then remove and drain the water; heat up the pan, add the green onions and sauté until fragrant, add tomatoes and stir-fry for a while, then add the tofu and cook for 8 minutes, adjust the flavor, add tomato juice, gravy and add the green onions.

Ingredients: tofu (500g), tomato sauce (100g).

Seasoning: wheat flour (10g), eggs (50g), MSG (5g), salt (10g), white sugar (150g), green onions (5g), ginger (5g) g) cooking wine (10g), vegetable oil (50g), starch (50g).

Production process:

1. Cut the tofu into square dices, blanch them in boiling water, take them out, put the flour and eggs into a bowl, mix thoroughly, and pour into the tofu.

2. Turn on the heat in the pot, add peanut oil to heat, and remove the evenly slurry tofu from the oil.

3. Put base oil in the pot, add onion, minced ginger, and tomato paste and stir-fry until fragrant. Add sugar, salt, cooking wine, MSG, and 100 ml of soup. Add tofu and simmer over low heat to thicken. Juice, pour a little oil before taking it out of the spoon.