香蒜蠔油香油煎豆腐紅蘿蔔

Name: 香蒜蠔油香油煎豆腐紅蘿蔔
Cook time: 7 min
Total time: 7 min
Ingredients: 豆腐 140 g (≈ ½ 塊); 紅蘿蔔 70 g (≈ ½ 根); 蒜 2 瓣; 香油 1¼ 茶匙; 米酒 ⅓ 湯匙; 蠔油 ⅔ 湯匙; 蔥 1 根; 水 2⅔ 湯匙; 糖 ⅓ 茶匙; 白胡椒粉 ¼ 茶匙

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Cube tofu and carrot; sear tofu first in hot pan with a little oil until golden, then push aside and briefly stir garlic and carrot; deglaze with rice wine, add oyster sauce, sugar, pepper and a splash of water to glaze; finish with sesame oil and scallion for aroma.