Cooking Steps

1. 

   Step1:Cut tofu into small pieces.

2. 

   Step2:Cut the tomato into small pieces (it's up to you whether you peel or not. I'm not used to peeling, because the content of lycopene in the skin is very high).

3. 

   Step3:Cut the onions and ginger into small pieces; cut the celery into small pieces; cut the onions into small pieces.

4. 

   Step4:Pour more oil into the hot pot (non stick frying pan is recommended).

5. 

   Step5:Fry the tofu until the surface is slightly yellow (do not stir fry it with a spatula. It will break the tofu. Shake it directly with the pan).

6. 

   Step6:Take it out for backup.

7. 

   Step7:Stir fry chives and ginger with the remaining oil from the bottom of the pot (if you don't use the non stick pot, tofu will stick to the bottom of the pot. At this time, you have to clean the pot and refill the oil).

8. 

   Step8:Stir fry onion first.

9. 

   Step9:Then add celery and 2 / 3 tomatoes in turn. Stir fry the tomatoes in red oil and then add tofu.

10. 

    Step10:Add some boiling water. Add some sugar and salt.

11. 

    Step11:When the soup becomes less, put in the remaining 1 / 3 of the tomatoes. Stir fry for a short time and you will be out of the pot (if you like the sauce, you can hook in the thin sauce).

12. 

    Step12:The finished product. The tofu is tasty. The soup can be mixed with rice or noodles (don't thicken the sauce when eating the rice or noodles).