As a girl from the south, she has only tender tofu since childhood and likes the delicate, smooth and tender taste of tender tofu. Since I came to the north, I found that there is no tender tofu in the vegetable market. If I want to eat it, I can only buy the fat tofu in the supermarket.


400g tofu
1 tomato
1 section onion
2 cloves garlic
1 tablespoon salt
Appropriate amount of sugar
Appropriate amount of edible oil


Step 1
Wash the bean curd and cut it into 1cm thick thin slices, cut the Beijing onion into sections, dice the garlic and set aside.

Step 2
Wash tomatoes and cut into large pieces. Set aside.

Step 3
Add an appropriate amount of edible oil to the wok, heat it over medium heat until it starts to smoke, and put tofu on it.

Step 4
Fry until the bottom of the tofu begins to turn golden, sprinkle with a little salt.

Step 5
Fry until you can turn over with chopsticks, and then continue to fry the other side until golden.

Step 6
Fried tofu slices are crispy outside and tender inside. It tastes good if you eat them directly. If you add a dish dipped in vinegar, it is the family version of the legendary Puning tofu, which is delicious.

Step 7
Don't wash the frying pan after frying tofu. Add oil and heat it directly, and saute it with scallion and garlic.

Step 8
Then add the prepared tomatoes.

Step 9
Stir fry until the tomatoes begin to soften and juice.

Step 10
Add water and bring to a boil.

Step 11
Add salt and sugar to taste.

Step 12
When the soup is thick, add fried tofu slices.

Step 13
Let the tofu absorb enough tomato juice.

Step 14
Collect the juice a little, sprinkle with scallion, and then come out of the pot.