Tasty Japanese tofu practice is as follows:

Tools and materials: kitchen knife, chopping board, pot, plate, chopsticks, bowl, funnel, spoon, spatula, Japanese tofu, corn starch, cooking oil, ketchup, white vinegar, sugar, soy sauce, salt, water.

1, Japanese tofu with packaging cut in half, and then slowly squeeze out, so that the tofu in the process of squeezing is not easy to rot, and nice and beautiful.

2, with a knife cut into 1 cm thick slices, all cut ready to use.

3, prepare the appropriate amount of corn starch, cut the Japanese tofu in turn on the plate evenly coated with starch, so that in the pan after frying the taste will be more crispy, and not easy to paste the pan.

4, start a pot of oil, oil temperature of six or seven percent heat when the tofu into the frying pan, put the end of the small fire slowly fry for a while, after frying, use chopsticks to turn over a side to continue to fry, frying until the surface of the pan is slightly browned on the pan, all fried ready to use.

5, adjust the sauce, the pot to stay in the bottom oil, take a small bowl, put the tomato sauce, a spoon of white vinegar, a spoon of sugar, a spoon of soy sauce, a small spoon of salt, and then add half a small bowl of water, and then stir, stir and prepare.

6, a pot of boiling oil, oil is hot, pour in the sauce, until the sauce boiled, pour in the fried Japanese tofu, slowly stir fry evenly, and then turn to medium heat and cook for a while.

7, under the small bowl of cornstarch water thickening, to be soup is almost dry, turn to high heat sauce can be out of the pot.

8, sheng out in the pot, and then sprinkle some sesame seeds garnish, this delicious ketchup Japanese tofu is done, the taste of soft and flavorful.