Japanese Tofu with Tomato Sauce 茄汁日本豆腐

茄汁日本豆腐

用料

日本豆腐 2-3条

虾 随便你喜欢

金针菇1-2包

玉米淀粉 适量

蒜 3瓣

葱 1根

番茄酱 2勺

素蚝油 2勺

生抽 2勺

糖 1勺

淀粉 1勺

茄汁日本豆腐的做法

步骤 1

先将日本豆腐切成大小均匀的块状

步骤 2

将切好的日本豆腐两面四周均匀裹上玉米淀粉

不粘锅加入适量油烧热，放入裏好淀粉的日本豆腐中火煎至两面金黄色

步骤 3

再来把虾也稍微煎一下

步骤 4

瓦煲里刷一点油然后把金针菇铺满
把豆腐铺在金针菇上面，加入虾

步骤 5

煲里加入2勺番茄酱、2勺蒜末、2勺素耗油、2勺生抽、1勺糖、倒入适量开水焖（300ml)

步骤6
转中小火焖5分钟

步骤 8

加入青葱、辣椒等就可以开动啦!

Japanese Tofu with Tomato Sauce

Materials

Japanese tofu 2-3 pieces

Shrimp （up to you)

1-2 packs of Enoki mushrooms

Corn starch appropriate amount

3 cloves of garlic

1 green onion

Tomato paste 2 spoons

Vegetarian oyster sauce 2 tablespoons

2 tablespoons light soy sauce

sugar 1 spoon

Starch 1 spoon

How to make Japanese tofu with tomato sauce

Step 1

First cut the Japanese tofu into evenly sized pieces

Step 2

Coat both sides of the cut Japanese tofu evenly with cornstarch

Heat a small amount of oil in a non-stick pan, add starchy Japanese tofu and fry over medium heat until golden brown on both sides.

Step 3

Next, fry the shrimp a little bit.

Step 4

Brush a little oil into the clay pot and spread the enoki mushrooms all over it

Spread the tofu on top of the enoki mushrooms and add the shrimps

Step 5

Add 2 tablespoons of tomato sauce, 2 tablespoons of minced garlic, 2 tablespoons of vegetarian oil, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, and add an appropriate amount of boiling water to the pot and simmer (300ml)

Step 6

Reduce heat to medium and simmer for 5 minutes

Step 8

Add green onions, peppers, etc. and it’s ready to eat~

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