Crispy Japanese Tofu with Egg Skin

Overview

Sour, sweet, crunchy and delicious. Let’s make a crispy Japanese tofu dish together! Reminds me of the advertisement for Wahaha Fruit Milk.

Prepare Japanese tofu and a plate of starch.
Make a flat cut at the sharp end, pour it out gently, and cut into wide sections,
Cut into pieces and coat with starch.
Fry an egg skin and place it on the bottom of the plate as a decoration. I forgot to take a photo of this, hehe.
Add a little more oil to the pan. After the oil is hot, put the tofu dipped in starch into the pan. At this time, prepare tomato sauce, sugar, white vinegar or rice vinegar.
Don't forget to turn it over when frying. When both sides are hard, take it out to control the oil.
Leave some base oil, or clean the pot and add oil again. Heat the oil and add tomato paste, sugar and vinegar. Just put it on medium heat, add a little water starch, and make it thick.
Put the fried tofu and control the oil on the plate, pour the fried juice on the tofu and on the plate.
It's crispy on the outside, tender on the inside, and the juice is sour and sweet, very delicious.
The fatty beef rice that goes with it goes so well. Haha