蒜香醬油糖煎豆腐

This recipe is AI-generated. Adjust based on your actual situation.

Heat olive oil in 平底鍋, sauté garlic and ginger until fragrant, add tofu to sear until golden edges. Deglaze with soy sauce, oyster sauce, rice wine and sugar to form glossy glaze. Splash a little water to adjust thickness, finish with sesame oil and scallion for aroma.

Difficulty
Cooking Time
6 min

Ingredients

  • 豆腐240 g (≈ 1 塊)
  • 蒜1 瓣
  • 糖¾ 茶匙
  • 醬油⅔ 湯匙
  • 薑1 片
  • 蠔油⅔ 湯匙
  • 米酒½ 湯匙
  • 香油¾ 茶匙
  • 蔥1 根
  • 橄欖油⅓ 湯匙
  • 水3⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將蒜拍碎、薑切片、蔥切蔥花、豆腐切塊
  2. 2平底鍋中火熱橄欖油 20 秒，加入蒜、薑爆香 25 秒
  3. 3加入豆腐塊煎至兩面金黃 2 分鐘
  4. 4加入醬油、蠔油、米酒、糖拌勻 40 秒至呈光澤醬汁
  5. 5加入水調整濃稠度 30 秒
  6. 6淋香油、撒蔥花拌勻起鍋

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