硬豆腐1件
甘筍(磨蓉)半條
薑茸1茶匙
葱粒適量
生粉芡適量

調味汁：
糖1茶匙
鹽半茶匙
麻油1茶匙
蠔油1茶匙
水2湯匙
紹酒1茶匙

做法：
1.把硬豆腐切成小粒（中間橫切分2件，再切粒），下油，油滾起煙，放入豆腐兩邊煎至金黃色，盛起待用。
2.甘筍及薑去皮磨蓉。調味汁的所有材料拌勻。
3.下油，爆香薑茸及甘筍蓉，放入已煎香的豆腐輕力拌勻，倒入調味汁煮滾，加入生粉芡煮稠，撒上葱粒及甘筍蓉裝飾，完成。


Ingredients:
1 piece of hard tofu
½ carrot (minced)
1 teaspoon of minced ginger
Chopped spring onion
Corn flour

Seasoning sauce:
1 teaspoon of sugar
½ teaspoon of salt
1 teaspoon of sesame oil
1 teaspoon of oyster sauce
2 tablespoons of water
1 teaspoon of Shaoxing wine

Steps:
1.Dice hard tofu into small cubes (first cut horizontally in half then dice). Add oil in wok, heat until smoke comes out, then toss tofu in, Pan fry two sides of tofu till golden, drain oil and set aside.
2.Peel and mince carrot and ginger. Mix seasoning sauce.
3.Add oil to wok, sautee minced ginger and carrot. Stir tofu in gently. Add seasoning sauce and simmer to boil. Thicken with corn starch. Sprinkle chopped spring onion and minced carrot to decorate.