Japanese tofu is also known as egg tofu and egg jade crystal and Tamago tofu, etc., its texture is similar to tofu, mainly with eggs as raw materials plus water, vegetable protein and natural flavorings, etc., made out of tofu is not only smooth and tender and the fragrance of the egg, well received by everyone's favorite. Japanese tofu taste better, there are many ways to do, we can do colorful Japanese tofu, braised Japanese tofu, and minced pork Japanese tofu and so on, today I will teach you to do a kind of thick sauce Japanese tofu grilled, which is one of my favorite home-cooked food.

The recipe for Japanese tofu yakisoba is very simple, and it tastes simply delicious. Lay a sheet of half-cooked egg skins in a pan and cover it with our sauteed Japanese tofu and side ingredients while it's still bubbling for a teppanyaki look and feel. First of all, we need to prepare two strips of Japanese tofu, a squid, half of green pepper, half of red pepper, and three eggs, as well as onion, ginger, soy sauce, and oyster sauce, corn starch, and so on.

We first cut the onion, green pepper, Japanese tofu and squid, squid should be cut crosswise knife spare. Then coat the tofu with cornstarch and fry it in a pan until golden brown on both sides, then turn it out and set aside. Then put oil in a frying pan, stir fry the ginger and onion until fragrant, then pour in the squid and stir fry until browned, then put in soy sauce, oyster sauce, then pour on the Japanese tofu and green pepper and stir fry well. Finally, prepare a pan with oil, pour our beaten egg into the frying pan, watch the egg frying until half-cooked and still bubbling, then we fried Japanese tofu and the ingredients are all poured into the egg skin, turn off the heat with the residual temperature to the egg coagulation can be served.

The thick sauce of Japanese tofu yaki is very delicious, not only the flavor of the egg and the freshness of the squid, coupled with the refreshing and smooth texture of the Japanese tofu, it's really very tasty. This dish is worth learning and collecting, if you still have a better way to make Japanese tofu, you can also share it.