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

簡介

用純番茄和醬油熬煮的醬汁，沒有任何番茄醬 簡簡單單，誰都可以在家自己做 這就是台灣一家知名素食飯店的超級人氣產品 第一次看到這個方子的簡介時就一直很想嘗試 這是第二次做這道面 番茄口味那個純正啊~~

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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