Practice: 1. Cut the Japanese tofu from the middle of the bag, gently pour out the tofu and cut it into thick slices, wash it with water, and wrap the cut Japanese tofu with a layer of starch.
2. Put the bean curd wrapped in starch into a heated oil pan and fry until golden. Remove the oil, which is a little more than cooking, and it is half fried.
3. Chop the onion, blanch the tomato skin with boiling water, tear off the skin and dice, add a little oil to the pot, add the onion, stir-fry the tomato soup with low fire, add white sugar, a little old vinegar and a little salt.
4. Finally, after mixing the juice, add the Japanese tofu and stir-fry it evenly.