材料：
豆腐 1盒
杏鮑菇 2個
葱 1棵
辣椒 1條
蒜頭 6粒
薑 5片
麻油 4湯匙
台式醬油膏 4湯匙
米酒 4湯匙
糖 1茶匙
生粉 5湯匙

步驟：
1.葱、辣椒切段，薑切片，蒜頭去皮，杏鮑菇切件。
2.豆腐切件，用廚房紙印乾水分再撲上生粉。
3.燒熱油，以中火炸豆腐5分鐘，取出澀乾油分。
4.轉大火，以大火炸豆腐1分鐘，取出澀乾油分。
5.燒熱鑊，加入杏鮑菇，煎至金黃色，取出。
6.原鑊加麻油，爆香薑片，加入辣椒、蒜頭。
7.加入杏鮑菇、台式醬油膏、米酒、糖、豆腐、葱段炒至均勻。

Three Cup Tofu and King Oyster Mushroom
Ingredients:
Tofu 1 box
King oyster mushroom 2 pcs
Spring onion 1 pc
Hot pepper 1 pc
Garlic 6 pcs
Ginger 5 pcs
Sesame oil 4 tablespoons
Taiwanese soy paste 4 tablespoons
Rice wine 4 tablespoons
Sugar 1 teaspoon
Cornstarch 5 tablespoons

Steps:
1.Cut spring onion, hot pepper into strips, slice ginger, peel garlic and cut king oyster mushroom in chunk.
2.Cut tofu into pieces, wipe with kitchen paper and cornstarch into tofu.
3.Heat the oil, deep fry tofu for 5 mins with mid-heat, take out and drain oil.
4.Turn to high heat, deep fry tofu for 1 min with high heat, take out and drain oil.
5.Heat the pan, put in king oyster mushroom, pan fry until golden brown and take out.
6.Heat sesame oil with the same pan, pan fry ginger, put in hot pepper and garlic.
7.Put in king oyster mushroom, taiwanese soy paste, rice wine, sugar, tofu and spring onion and fry well.