The loofah is peeled, cut into long pieces first, then cut in half to remove a little more seeds, then cut into pieces (the loofah seeds are tender and can be kept, the old ones must go to Kazakhstan, affecting the taste)
The old tofu is first cut into thick square pieces, and then cut into a triangle by oblique cutting, so it is easier to clip ~ flat bottom non-stick pan to heat, oil, put into the cut tofu and fry until golden on both sides.
Another pot of oil, a bit of ginger under the scent, then into the cut loofah stir fry until the color green, under the tofu, soy sauce, salt, sugar and 2 tablespoons of water stir fry evenly, 1 tsp before the pot Vinegar stir well
After the tofu is cut, if the water is too much, you can use the kitchen paper towel to suck it, so as not to splash the oil when frying. After the tofu is fried, you can also put too much oil on the kitchen paper towel, so it is not greasy at all.