How to make delicious tofu stew

Tofu is a common soy product in our lives. Tofu has a relatively high nutritional value, contains high-quality protein, and does not cause adverse effects on the stomach and intestines. It is very beneficial to eat some tofu properly on a regular basis. When stewing tofu, you must make it more flavorful. First of all, you must pay attention to the time, and the second is to choose the ingredients. Let's learn about this aspect below.

How to make delicious tofu stew

Tofu can be divided into tender tofu and firm tofu. Tofu has a very high nutritional value. It is rich in protein, calcium, vitamin B2, etc., and contains zero cholesterol. Appropriate consumption of tofu can lower blood pressure and blood lipids. However, some people like the tender texture of soft tofu, while others prefer the taste of old tofu. You can choose tofu according to your own preferences. I used tender tofu in this dish. Tender tofu has a smooth texture and contains more water. I personally feel that tender tofu is more suitable for this dish. Next, I will share this specific method with everyone, hoping that you can find the tips you need from it.

Tomato and Tofu Stew

[Ingredients] 3 tomatoes, a piece of tofu, 2 green onions, salt to taste, 20 grams of starch water

[Preparation] 1. Cut the tomatoes into dice, beat the tofu into cubes of even size, and chop the green onions and you can start cooking.

2. Pour cooking oil into the wok and heat it to 70% hot. Pour in one-third of the tomatoes and stir-fry until the tomato sauce comes out. It takes about 2 minutes. This will allow the tomato flavor to be more concentrated and more easily absorbed into the tofu.

3. Add another two-thirds of the tomatoes and salt and stir-fry for half a minute. Don’t fry the tomatoes added later for too long. The purpose is to make some of the tomatoes in this dish look good and taste sour and crispy.

4. Pour the tofu cubes into the pot but don’t stir-fry them immediately. Cover the pot and simmer for one minute, then lift the lid and turn them over. This way the tofu will not break easily! !

5. Continue to cook the tofu for 1 minute, then pour in starch water to thicken, bring to a boil, sprinkle with chopped green onions for garnish, and serve. The benefit of adding starch water to thicken the soup is that it can make the soup and tofu more smooth and tender. However, the picture shows the starch water just being put into the pot, and you can't see how thick the soup is yet. You can see it after it boils~~

look! It’s red, sour and sweet, isn’t it tempting? Start eating while it’s hot! This is delicious~~