Tomato and tofu pot
"My son likes to eat rice, and he loves to mix the vegetables with the soup and rice, so I often change the pattern of cooking, tomatoes are not only rich in nutrients, but also a lot of juice, with zucchini, and more vegetables, and there are also eggs and tofu, the whole dish to make a more balanced nutrition, and it is the most delicious to pour the vegetables and the soup over the rice, and the most delicious. My son ate it with special flavor. For the love of potting and raising, this can be dry-boiled casserole, can pot can cook can stew can stir-fry vegetables, cooking, only this one casserole is enough."
Ingredients
Main Ingredients
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3 bags of Japanese tofu
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80g of tomatoes
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100g of zucchini
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Green pepper 10g
Sides
Egg wash
50g
Soy sauce
3g
Oil
15g
Salt
2g
Garlic
5g
Oyster sauce
5g
Sugar
3g
How to Make Tomato Tofu Nabe
1.
Steam the Japanese tofu for a few minutes in a pot.
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2.
Remove the outer wrapping and cut into pieces.
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3.
Coat Japanese tofu with egg wash.
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4.
Pour oil into a casserole dish, add the Japanese tofu and fry until golden brown on both sides, then remove from the pan.
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5.
Reserve the oil in the casserole dish and fry the garlic.
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6.
Put in the tomatoes and stir fry.
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7.
Cut zucchini into cubes and add.
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8.
Add soy sauce, salt and sugar, cover and simmer for a few minutes on low heat to allow the vegetables to soften and get juicy.
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9.
Pour in the fried Japanese tofu.
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10.
Finally, put the green pepper cut into pieces, drizzle a little oyster sauce and mix well.
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Tomato and tofu pot finished picture
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Cooking tips
1. ...Japanese tofu crumbles easily, so steaming it first in the pot can reduce this condition.
2. Use a spoon to turn the tofu over while frying so that it doesn't crumble.
3. The tomatoes are slightly acidic, so be sure to put some sugar to neutralize the flavor.