烏醋糖醬油煎豆腐佐高麗菜

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Marinate tofu to absorb soy-vinegar-sugar balance; sear in oiled pan until edges caramelize; sauté garlic ginger until fragrant, add cabbage to soften; deglaze with rice wine then simmer briefly; finish with sesame oil and white pepper.

Difficulty
Cooking Time
22 min

Ingredients

  • 豆腐140 g (≈ ½ 塊)
  • 高麗菜120 g (≈ 1 顆)
  • 橄欖油⅔ 湯匙
  • 白胡椒粉¼ 茶匙
  • 糖¾ 茶匙
  • 醬油⅔ 湯匙
  • 水4⅔ 湯匙
  • 蒜1 瓣
  • 香油¾ 茶匙
  • 米酒⅔ 湯匙
  • 薑1 片
  • 鹽¼ 茶匙
  • 烏醋⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將豆腐切塊、高麗菜切大塊、蒜拍碎、薑切片
  2. 2將豆腐塊加入醬油、烏醋、糖、白胡椒粉、鹽、米酒、香油、水拌勻醃製 10 分鐘
  3. 3平底鍋中火熱橄欖油 45 秒，放入醃製後的豆腐塊煎至兩面金黃 3 分鐘
  4. 4鍋中放入蒜、薑爆香 20 秒
  5. 5加入高麗菜大火快炒 1 分 30 秒至斷生
  6. 6加入米酒、水、醬油、烏醋、糖、白胡椒粉、鹽煮滾 45 秒，轉小火燉煮 3 分鐘
  7. 7淋入香油拌勻即可

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