醬油薑香煎豆腐

Name: 醬油薑香煎豆腐
Cook time: 9 min
Total time: 9 min
Ingredients: 豆腐 240 g (≈ 1 塊); 高麗菜 140 g (≈ 1 顆); 金針菇 100 g (≈ ½ 包); 醬油 ⅔ 湯匙; 薑 2 片; 蒜 1 瓣; 糖 1 茶匙; 烏醋 ⅔ 湯匙; 白胡椒粉 ¼ 茶匙; 香油 1 茶匙; 橄欖油 ⅔ 湯匙; 水 4⅔ 湯匙

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Gently sear tofu and vegetables in flat pan; sauté ginger and garlic first to release aroma, then layer cabbage and enoki; drizzle soy mixture and simmer briefly to meld flavors; finish with a few drops of sesame oil.

Difficulty

Cooking Time

9 min

Ingredients

豆腐240 g (≈ 1 塊)
高麗菜140 g (≈ 1 顆)
金針菇100 g (≈ ½ 包)
醬油⅔ 湯匙
薑2 片
蒜1 瓣
糖1 茶匙
烏醋⅔ 湯匙
白胡椒粉¼ 茶匙
香油1 茶匙
橄欖油⅔ 湯匙
水4⅔ 湯匙

Cookware

平底鍋

Steps

1將薑切片、蒜拍碎、高麗菜切大塊、金針菇切段、豆腐切大塊
2平底鍋中火熱橄欖油 20 秒，加入薑、蒜爆香 20 秒
3加入豆腐塊兩面煎 1 分 30 秒至金黃
4加入高麗菜、金針菇大火快炒 1 分鐘
5加入醬油、糖、烏醋、白胡椒粉、水拌勻 20 秒，蓋蓋中小火悶煮 3 分鐘
6淋上香油拌勻起鍋

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