Tomato Sauce Tofu Box

Overview

Who doesn’t love ketchup? Anyway, my family likes it very much, and we always have tomato sauce and tomato salsa at home. Today I used the tomato stir-fry sauce provided as the base of Xiabuxiabu Yuanyang Hot Pot. It tastes very good, but compared to my family's taste, it is a bit salty. Friends who are light-tongued can use a little less! Crispy tofu with tomato sauce is also a regular at my table, but I got a little tired of eating it all the time, so I thought I would try something new. I happened to have some unused shrimp paste. The fresh shrimps are chopped and delicious. You can stuff them into tofu to make a tofu box. When I was shopping for food, I saw water chestnuts. They are also a good thing. They are crispy, sweet and refreshing. If added to shrimp paste, the taste will be very rich. Today's crispy method is a little different from before. Eggs and flour are used to make a paste. The tofu box is coated with batter and then coated with bread crumbs, so that it will not fall off easily when fried. If you don’t like this kind of crispy skin, you can also look for my previous recipe "Crispy Tofu with Tomato Sauce" (search on the homepage or official account Meiji) and use that method to make crispy skin.

Tags

• hot dishes
• home cooking
• chinese banquet
• preparing meals
• lunch
• dinner
• bread crumbs
• egg
• flour
• lao doufu
• rice vinegar
• shrimp paste
• water chestnut
• white sugar
• xiabuxiabu tomato stir-fry sauce

Ingredients

Steps

1. 1 Prepare a piece of old tofu, about 500 grams; about 100 grams of shrimp paste, 4 water chestnuts; and a packet of Xiabu Xiabu tomato stir-fry sauce.

   

2. 2 Then prepare the batter ingredients: one egg, 100 grams of flour, and appropriate amount of bread crumbs. Also prepare 2 tsp sugar and 1 tsp rice vinegar for seasoning.

   

3. 3 Cut the tofu into 2 knives per side. The video says 3 knives is wrong.

   

4. 4 Dig a hole in each piece of tofu, leaving about 5mm on the four sides, but don't dig through the bottom.

   

5. 5 Peel the water chestnuts and cut into fine pieces

   

6. 6 Stir together with shrimp paste.

   

7. 7 Fill the tofu holes so that they are flush with the surface of the tofu.

   

8. 8 Pour cold water into the pot, bring to a boil over high heat and continue steaming for about 10 minutes.

   

9. 9 Make the paste: Crack the eggs into a bowl, pour in the steamed tofu soup, stir evenly and then add the flour.

   

10. 10 Stir the batter until it looks like the picture in the picture. If it is too thick, add some water. It will look like thick yogurt in the end.

    

11. 11 Take a tofu box and roll it in the batter, drain off the excess batter.

    

12. 12 Then wrap it in bread crumbs to adjust the shape a little.

    

13. 13 Heat half a pot of oil to about 180℃

    

14. 14 Fry the tofu box until golden brown on both sides. The tofu box is already steamed, so just fry the batter.

    

15. 15 Leave the base oil in the pot, pour in Xiabuxiabu tomato stir-fry sauce, add 1 small bowl of water, add sugar and vinegar according to your taste and bring to a boil. I added 2 tsp sugar and 1 tsp vinegar.

    

16. 16 Pour the cooked tomato sauce on the tofu box

    

17. 17 Sprinkle with chopped green onions and you’re done!