Cumin fried tofu

Overview

The story about the recipe is actually another rough but delicious dish made by a rough woman^_^

Half a piece of soybean tofu, cut into thin slices and set aside.
Pour an appropriate amount of oil into the pot, when the oil is hot, slide in the tofu cubes, cover and fry over low heat. Shake the frying pan regularly to prevent the tofu pieces from sticking to each other.
Fry until one side is golden brown and then flip over (about 5 minutes).
You can take advantage of this to prepare the sauce: soy sauce, tomato sauce, oyster sauce, cumin, a little salt, and water, mix well. (Dou Dou Mom: Thanks to the math teacher, I learned to make full use of every second after several years of immersion in mathematics. Mathematics teacher: Please tell me that your math was taught by the Chinese teacher!)
After both sides are fried, pour in the prepared sauce, simmer over low heat for 5 minutes until the flavors are absorbed, then remove from the pot. (I accidentally boiled down the juice while helping Doudou with her homework, but it still tastes good)
Start! Longli fish and leek stuffed dumplings, so there are no green vegetables today. (Actually, the flavor of leeks will cover up the aroma of tofu. It’s only because I’m not particular about the combination.)