材料：
玉子豆腐 2條
番茄 半個
急凍雜菜 2湯匙
蛋黃 1個

熟油
生抽 2湯匙
食用油 1湯匙

做法：
1.番茄切小粒，玉子豆腐切薄片。
2.把玉子豆腐在外圍圍成一圈，另在中心位置也圍成一圈。
3.再以番茄粒圍成中間的內圈，以雜菜作裝飾。在中間倒入蛋黃。
4.水滾，放入彩虹番茄豆腐，加蓋隔水蒸6-8分鐘。
5.把生抽及食用油煮滾，成為熟油，淋上豆腐，即成。

Rainbow Tomato Tofu
Ingredients：
2 egg tofu
1/2 tomato
2 tbsp frozen mixed vegetables
1 egg yolk

Cooked oil：
2 tbsp light soy sauce
1 tbsp cooking oil

Steps：
1.Dice the tomato. Cut the egg tofu into thin slices.
2.Surround the egg tofu as the outer circle on plate. Place another small circle with egg tofu in the center.
3.Surround the diced tomatoes as the inner circle. Garnish with mixed vegetables. Place the egg yolk in the centre.
4.Heat water to boil. Add the dish and steam over water on high heat for 6-8 minutes
5.Cook the light soy sauce and cooking oil to boil as sauce. Drizzle the sauce over and ready to serve.