番茄燒豆腐面(Noodle with Braised Firm Tofu with Tomatoes)

原料

番茄: 三個， 老豆腐: 1/4塊， 手擀麵: 一人份， 毛豆: 少許， 生抽: 2大匙

步驟

1番茄洗凈用小刀去蒂，底部劃十字，放入沸水鍋中燙一分鐘；

2番茄撈出，用手去皮後切成小塊；

3老豆腐切成小方塊，入油鍋小火煎至金黃；手擀麵煮好撈出瀝干備用；

4煎好的老豆腐、毛豆和番茄一起放入一個鍋中，加入生抽和300毫升水小火紅燒約10分鐘，至番茄全部軟爛成泥狀關火；

5面放在最下層，把番茄燒豆腐倒在上面即可

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