Tomato and Tofu (番茄豆腐)

Instructions

1. 1Cut tofu into cubes and drain 5 minutes in a sieve; pat the surface dry.

   备豆腐

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 豆腐棱角清楚、表面发哑。Cubes keep sharp corners and look matte.

   You know it's right when: 盘底不积水。No water beads on the plate.

2. 2Fry scallion and garlic in oil over medium heat 30 seconds until fragrant.

   爆香

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 蒜呈浅金、油面发亮。Garlic turns pale gold; oil looks glossy.

   You know it's right when: 出香不焦。Aroma is sweet, not burnt.

3. 3Add tomatoes, sugar and salt; press and stir 4 minutes until they collapse into a sauce.

   炒番茄

   🔍 Look for Medium heat 4 分钟 · 4 minutes

   Visual: 番茄失形、酱汁转深红发亮。Tomatoes lose their shape; sauce turns deep red and glossy.

   You know it's right when: 皮脱落、边缘微微出油。Skins slip off and oil separates slightly at the rim.

4. 4Slide in the tofu; shake the pan rather than stirring, and simmer 3 minutes.

   下豆腐

   🔍 Look for Medium-low 3 分钟 · 3 minutes

   Visual: 豆腐完整、染上橙红色。Cubes stay whole and take on an orange tint.

   You know it's right when: 汁微稠、不粘锅。Sauce thickens slightly without sticking.

5. 5Thicken with the cornstarch slurry; swirl once and turn off the heat.

   勾芡

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 汁发亮、挂住豆腐。Sauce turns glossy and clings to the tofu.

   You know it's right when: 勺痕停留一秒。Spoon trail holds for a second.

6. 6Finish with sesame oil and serve with rice.

   出锅

   🔍 Look for 10 秒 · 10 seconds

   Visual: 红汁白豆腐、香气扑鼻。Bright red sauce, pale tofu, fragrant surface.

   You know it's right when: 无生番茄块残留。No raw tomato chunks left.