Braised Japanese Tofu

Method

1. 01

   Step 1

   Prepare the ingredients: Japanese tofu, tomatoes, green peas

   

2. 02

   Step 2

   Cut Japanese tofu into small cubes, coat them in cornstarch, and then coat them with the starch.

   

3. 03

   Step 3

   Cut a cross on the bottom of the tomato

   

4. 04

   Step 4

   Soak it in hot water for thirty seconds to make it peel.

   

5. 05

   Step 5

   Cut the blanched tomatoes into small cubes and set aside.

   

6. 06

   Step 6

   Pour cooking oil into a wok and heat it. Place chopsticks into the oil and wait for bubbles to appear. Then, add the Japanese tofu coated in cornstarch and fry until the skin blisters. Gently flip it over with a small spatula and continue frying until the skin blisters again. It's best to use both the spatula and chopsticks to flip it over, as this makes it easier to turn. (If you're worried about burning the tofu due to high heat, you can turn the heat up for a while, then reduce it to low and fry slowly.)

   

7. 07

   Step 7

   Fry until golden brown as shown in the picture, then remove and drain the oil. Place on a plate and set aside.

   

8. 08

   Step 8

   In a separate pan, heat oil, add diced tomatoes and stir-fry, then add tomato sauce and stir-fry evenly.

   

9. 09

   Step 9

   Add green peas, a little water, a teaspoon of salt, two teaspoons of sugar, and a small spoonful of white vinegar. Stir, cover, and cook until it bubbles.

   

10. 10

    Step 10

    Now pour in the cornstarch slurry, stir-fry over high heat until the sauce thickens, then pour it into the plate containing the Japanese tofu.

    

11. 11

    Step 11

    Finish