Tomato Sauce Egg Tofu
Overview
The author calls it old tofu because he puts the tofu in the freezer and lets it freeze into a hard block and then defrosts it. After thawing, the tofu becomes a bit like a sponge, losing its smooth and smooth feeling. Instead, it has toughness and an old feeling. In China, I prefer to use it to make hot pot. It can absorb juice very well. It was originally used to make Northeast stew, but I forgot to use it when making stew. I want to try simmering it with eggs and tomato sauce. The effect is good.
Tags
Ingredients
Steps
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Beat the eggs, add 1/4 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of vegetable oil. Beat evenly, stir-fry, then mash into chunks with a spatula, and set aside;
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Open another pot over medium-high heat, add 1/2 cup of tomato juice, add 1 tablespoon corn starch and 1/4 cup water starch, stir continuously, and bring to a boil until large bubbles form;
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Pour in the tofu cubes, add 1/2 teaspoon of salt, 1 tablespoon of sugar, and 1/4 teaspoon of pepper, stir a few times, lower to medium heat and simmer for a while. If it is too dry, add an appropriate amount of water or stock, and stir occasionally to allow the tofu cubes to absorb the juice evenly;
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Pour in the egg cubes, stir evenly, taste and season, sprinkle with sesame oil a few times and serve.
