Japanese tofu in tomato sauce



40 g ketchup.


10 g soy sauce.

7 g of vinegar.

7 g sugar.

1 g of salt.

450 g Japanese tofu.

20 g of oil.

15 g minced garlic.

 150ml water.




Pour tomato sauce, soy sauce, sugar, vinegar and salt into a bowl and stir well.


Cut the Japanese tofu into 2.5cm thick slices


Heat oil in pan, add Japanese tofu and fry on medium heat until golden brown on both sides.


Gently set aside Japanese tofu, add garlic and stir-fry until fragrant.


Pour in the sauce and water, stir well and simmer for 1-2 minutes Until the sauce is almost dry.


Japanese tofu is easier to break, so use a thinner spoon to turn it over.

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