This dish was often cooked and eaten by my father when I was a child. Luffa was all grown by myself, and tofu was bought in the town. It was not as tender and smooth as tofu in the city, but it was a memory and taste of childhood. Now that I'm out of the city, I think of the food I ate as a child, so I'm trying to make the taste of my childhood today.

Ingredients

South tofu 1 block

Luffa 1 root

ingredients

Scallion section 2

Proper salt content

Proper amount of soy sauce

Appropriate amount of oyster sauce

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Step 1

Choose tender tofu and fresh loofah.

Step 2

Cut the tender tofu into pieces, peel the loofah and cut it into sections, and cut the chives into sections.

Step 3

Then fry the tofu, one side is browned and the other side is fried for one minute, so that the tofu can be tender.

Step 4

After frying the tofu, take it out, then stir-fry the loofah. Stir-fry the loofah quickly. When it is almost soft, add some water and boil it for 2 to 3 minutes.

Step 5

Then put the tofu in and cook it with the loofah, and add soy sauce to taste. The salt can be put when it is almost cooked, so that the loofah will not be fried black.

Step 6

Tofu and loofah are almost cooked, so you can add onion, add salt and cook for a minute to serve.

Finished product drawing