Tomato Egg Tofu

Cut tofu into small even cubes and place them on a plate.

Sprinkle salt and cornstarch evenly over the tofu cubes to coat each piece.

Crack eggs into a bowl, beat thoroughly, then pour half over the tofu and coat evenly.

Heat oil in a pan, add coated tofu, and fry on low heat for about 1-2 minutes per side.

Flip the tofu, pour remaining egg mixture over it, and fry for another 1-2 minutes then set aside.

Score a cross on the tomato base, pour boiling water over it to peel, then cut into chunks.

Heat oil in a wok, add minced garlic and stir-fry on medium heat until fragrant, then add tomato chunks.

Add ketchup, salt, and sugar to the tomatoes and stir-fry everything evenly together.

Add the fried tofu, stir to combine, then drizzle soy sauce along the edge of the wok.

Add hot water just enough to cover the ingredients, cover the lid and simmer on low heat for 3 minutes.

Sprinkle chopped green onions over the dish, turn off the heat, and plate to serve.