01食材
- 500g firm tofu, pressed and cut into slices
- 2tbsp cooking oil (for pan-frying tofu)
- 2 cloves garlic, minced
- 2 slices ginger, julienned
- 100g napa cabbage, cut into chunks
- 1 medium carrot, sliced
- 4 dried shiitake mushrooms, rehydrated and sliced
- 10g dried wood ear mushrooms, rehydrated and sliced
- 1 stalk spring onion, chopped
- 2 cubes red fermented bean curd, mashed
- 0.5 cube white fermented bean curd, mashed
- 1tbsp soy sauce (for sauce)
- 1tsp sugar (for sauce)
- 0.5tsp sesame oil (for sauce)
- 1.5 cups water or vegetable broth
- 1tsp cornstarch mixed with 2 tbsp water (for thickening)
营养 (每份)268kcal
- 蛋白质16.2g
- 碳水18.5g
- 脂肪15.8g
纤维 3.2 g钠 892 mg
02步骤
- 在大锅或煎锅中用中火烧热食用油。将豆腐片煎至两面金黄香脆。捞起备用。
- 用同一个锅，加入蒜蓉同姜丝，炒香约1分钟。
- 加入绍菜、胡萝卜片、浸软的香菇同木耳。快炒2-3分钟。
- 在另一个碗中，将南乳同腐乳压碎。加入酱油、糖、麻油同水或蔬菜汤。搅拌均匀制成酱汁。
- 将已准备好的腐乳酱汁淋在蔬菜上面。煮滚。将煎好的豆腐放回锅中。盖上锅盖，焖煮10-15分钟，让味道充分融合。
- 加入淀粉水，轻轻搅拌，直到酱汁浓稠至你想要的程度。
- 上碟前撒上葱花即可趁热享用。
03相关食谱
