1. Teppanyaki tofu is generally made from old tofu. Old tofu contains less water and higher protein content. Its texture is relatively solid, not easy to loosen when fried, and the internal voids are relatively small. It is large and can better absorb the flavor of the soup. Silk tofu has a smoother texture and is easier to loosen, making it more suitable for making cold tofu, tofu soup and other delicacies.

2. Method

(1) Ingredients: 1 piece of tofu, 4 eggs, appropriate amount of tomato sauce, appropriate amount of starch, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of garlic.

(2) Cut the tofu into cubes, soak in salt water and set aside. Cut all the side dishes (onions, green peppers, carrots, sausages, ginger) into fine pieces and set aside. Beat the eggs and add starch to water. , soy sauce and salt to make a paste and set aside.

(3) After the preparation is completed, take out the tofu soaked in salt water, drain it, fry it in a hot oil pan until golden, take it out and set aside.

(4) Take another pot, add a little oil, add minced ginger and saute until fragrant, add onions and carrots and stir-fry.

(5) Add minced sausage and stir-fry.

(6) Add tomato paste and stir-fry evenly.

(7) Add the pre-mixed powder slurry and stir-fry evenly.

(8) Simmer over low heat.

(9) Take a pan, apply a little oil to heat it, reduce the heat to low, and spread out the egg liquid that has been beaten in advance.

(10) When the bottom of the egg liquid is set and the top is slightly cooked, pour in the stewed tofu.

(11) Turn off the heat and sprinkle with minced green pepper.