Use a knife to cut the tofu into pieces about 1cm in width
Put the cut tofu directly in the starch package, coated with starch
Pour oil into a pot, when the oil is hot, add the starch-coated tofu, and deep fry the surface until crispy and firm. After frying, put it into a container
Pour a small amount of oil into a frying pan, add tomato salsa, sugar, salt, and water, simmer to thicken the sauce, and then pour it over the tofu.
1. Because Japanese tofu is fragile, be careful when dipping it in cornstarch.
2, the oil temperature is not too low, a little higher easy to immediately set, but not too much fire, easy to paste off. All over the oil, do not need to pour into the pan stir fry, so it is easy to fry broken. Sheng directly into a bowl, adjust the soup sauce can be drizzled over the tofu.
1, this dish is suitable for eating while hot, the texture of the skin is crisp and hard, the inner tender and soft, very awesome.
2, Japanese tofu is also known as egg tofu, Tamago tofu. Although the texture like tofu, but does not contain any soy ingredients. It takes eggs as the main raw material, adding pure water, vegetable protein, natural flavorings. It has the smoothness and tenderness of tofu and the delicious aroma of eggs, and is as tender as a baby's skin. It is different from both the southern and northern tofu we used to eat. If you don't like the flavor of beans, it is a good choice to choose to cook with Japanese tofu.
3. Recently, I am more obsessed with this kind of sweet and sour dishes, I feel that it is not greasy and very refreshing. Japanese tofu can be eaten in many ways, such as stir-fry, soup and cold dishes. Take it to stir-fry, my favorite use of it to make crispy Japanese tofu. Deep-fried skin crispy, with sweet and sour ketchup, very tasty and appetizing.