三餸一湯｜紅燒豆腐 Braised Tofu
蘋果日報 2020/12/21 07:00
食譜粵菜豆類素食煮煎15-30分鐘
紅燒豆腐
材料：
豆腐2磚
薑粒 適量
蒜瓣4粒
紅尖椒粒 適量
生粉 適量
生粉芡 適量
葱粒 適量
調味料：
生抽3湯匙
蠔油1湯匙
鎮江醋1湯匙
糖1茶匙
做法：
1. 豆腐切成小塊，抹乾水分，兩邊沾滿適量的生粉。
2. 下油油滾，放入豆腐，兩邊煎至金黃色，盛起。
3. 燒熱油，爆香蒜瓣、薑粒、辣椒粒、少量葱粒，放入已煎好的豆腐炒勻。
4. 倒入所有調味料炒勻，醬汁煮滾，倒入生粉芡，煮至醬汁濃稠，上碟撒上葱花，即成。
Braised Tofu
Ingredients:
Tofu 2 pcs
Diced ginger Some
Garlic cloves 4 pcs
Red chili (diced) Some
Corn starch Some
Corn starch water Some
Chopped spring onion Some
Seasonings
Light soy sauce 3 tbsp
Oyster sauce 1 tbsp
Zhenjiang vinegar 1 tbsp
Sugar 1 tsp
Steps:
1. Cut the tofu into small pieces. Wipe dry and cover with corn starch for both sides.
2. Heat oil to boil. Add the tofu and pan fry until both sides are golden. Dish up.
3. Heat the oil. Saute the garlic cloves, diced ginger and chili, little chopped spring onion. Add the cooked tofu and stir fry.
4. Add all seasonings and stir well. Cook the sauce to boil. Add the corn starch water and cook until the sauce is thickened. Dish up and garnish with chopped spring onion. Ready to serve.
豆腐切厚件，然後印乾水分。
豆腐件沾上生粉，煎至兩面金黃。
用熱油爆香蒜瓣、薑粒、辣椒粒及葱花。
豆腐回鑊，倒入醬汁炒勻。
再下生粉水埋芡，煮至醬汁濃稠。
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