Japanese tofu is also known as Tamago tofu, also known as egg tofu, it is tender yellow tender yellow color, taste tender tender smooth Japanese tofu and a lot of taste is very match, do braised, do iron plate, do seafood flavor, do steamed can be, but it is the most favorite or the following kinds of practice it is super easy to do, taste sweet and sour, tender smooth, very mouth-watering. If it is with rice, remember to cook more rice, or else Iron surely not enough to eat ah.

Here's how to make Japanese tofu with tomato sauce

1. Cut the tofu into thick slices about a centimeter thick, and peel the tomatoes and cut them into small pieces.

2. Take a pan, put a moderate amount of cooking oil, when the oil is hot, cut the Japanese tofu into it, fry on medium-low heat until crispy, fry until the surface of the Japanese tofu is slightly golden brown, turn over, and the other side of the frying until golden brown, and then set aside. (Tofu is very tender, so it's best to use a non-stick pan to minimize breakage. (It's best to use a non-stick skillet to minimize the risk of breakage.)

3. In the remaining oil in the skillet, sauté the chopped tomatoes until they release the sand, or add a tablespoon of tomato paste if you have it, for a richer flavor.

4. After the tomatoes are sautéed, pour the fried Japanese tofu into the pan, add salt to taste, and then quickly stir-fry, so that the tomato juice is tightly wrapped around the Japanese tofu.

5. Finally, turn up the heat, the soup received your favorite concentration after the pot, sprinkled with chopped green onions can be. Don't let the soup dry out too much, save some for the rice, it's a real delicacy.

Japanese tofu in sauce

Ingredients: 4 packages of Japanese tofu, half a carrot, 30 grams of dried shiitake mushrooms, 100 grams of shrimp, 1 egg

Seasonings:

2 green onions, 2 slices of ginger, 2 tablespoons of cornstarch, half a bowl of broth, 1 teaspoon of salt, 1/2 teaspoon of chicken broth, 1 teaspoon of sesame seed oil, vegetable oil in moderation

Methods:

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1: Prepare the ingredients for the dish by removing the threads from the fresh shrimp and soaking the dried shiitake mushrooms in water.

2, small onions cut into minced scallions, ginger shredded (gray is not too fond of ginger, so my recipes will be ginger cut into thin threads, so easy to pick out the ha). Take out the shrimp, and then the soaked mushrooms and carrots, shrimp, respectively, cut into dice and spare.

3. Carefully cut open the package of Japanese tofu, gently take out the Japanese tofu, and then cut the Japanese tofu into cubes of about 4 centimeters in length, and beat the egg mixture into an egg wash and set aside.

4: Place the tofu in the egg wash and coat with the egg wash, then deep-fry in a hot frying pan over medium-high heat until the surface is golden brown, then remove from the pan and set aside.

5: Leave a little oil in the wok, add chopped green onion and ginger and sauté, then add diced carrots and stir-fry for a while.

6. Continue to stir-fry the diced mushrooms and shrimp until the shrimp turns white and breaks.

7. Pour in half a bowl of stock or water and bring to a boil.

8, pour in water starch to thicken.

9, continue to cook until the soup slightly thick state, add salt, sesame oil, chicken seasoning.

10, finally the cooked three fresh toppings poured on the fried Tamago tofu is ready.