M10 egg tofu with tomato sauce

Cut 300g tofu into 2- finger wide stripes, blanch in boiling water with 1 tap salt for 1 minute, drain.

Stir 2 eggs into the tofu and coat well.

Heat oil with medium heat, add tofu and egg mixture and fry until solidified, turn over and continue to fry until the other side is golden brown.

Heat 1 tbsp cooking oil ina wok, adding 2 diced tomatoes and 2 spoons of ketchup and stir to soft and juicy.

Add fried tofu and a small bowl of sauce to stir fry eell till the soup thickens.