The tomatoes in the soup have a grainy texture, and it’s super fragrant when you mix it with rice.
head of red onion
light soy sauce
How to Make Tomato and Tofu Vermicelli Casserole
Dice the onion and garlic separately, either big or small.
Wash the tofu and cut it into thick rectangular slices (forgot to take a picture of this step)
Heat oil in a non-stick frying pan, add tofu and cook over low heat until golden brown on both sides, then drain and absorb oil.
Wash the tomatoes, cut the tops with a criss-cross cutter, then roll them in boiling water for 30″ or 60″.
(Size to preference, smaller is better for the back)
Fans with cold water! Cold water! Cold water! soften
(My casserole was making soup at the time, so I had to use this pot instead)
Heat a little oil in a casserole dish, add onion and garlic, sauté over low heat.
Pour in the diced tomatoes and stir-fry over medium-high heat, pressing the ingredients as they stir-fry to release the juices better.
When some juice comes out, mix in the soy sauce, sugar and salt, tossing well
By this time, the tomato soup has come out quite a bit, so put the vermicelli in and immediately turn down the heat.
And then tofu cubes.
Cover and simmer on low for 7 minutes, sprinkle with parsley and serve.
2. Tofu can be made from north tofu or old tofu.
3. Suggest to cut the vermicelli short before putting them in the pot.
If the tomato soup in step 7 is not much, add more water or stock as appropriate, but never more, otherwise if you still need to The vermicelli will be rotten when the sauce is gone.