香煎酿豆腐 (素食)

Name: 香煎酿豆腐 (素食)
Cook time: 35 min
Total time: 35 min
Yield: 4 人份
Cuisine: 香港
Ingredients: 400g firm tofu, cut into 8 rectangular pieces; 4 dried shiitake mushrooms, rehydrated and finely diced; 0.5 medium carrot, finely diced; 2 water chestnuts, finely diced (optional); 2 stalks scallions, finely chopped (white and green separated); 1tbsp vegetarian oyster sauce; 0.5tsp salt; 0.25tsp white pepper; 1tbsp cornstarch; 2tbsp vegetable oil (for pan-frying); 1tbsp light soy sauce; 0.5tbsp vegetarian oyster sauce; 0.5tsp sugar; 100ml water; 0.5tsp cornstarch (mixed with 1 tbsp water for slurry)

一道美味的素食菜式，金黄香煎的豆腐袋子，酿满了切碎的冬菇和胡萝卜，口感丰富，味道鲜美，带有浓郁的植物鲜味。

35 分钟
4 人份
难度 2
香港
素食

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Pan-fried Stuffed Tofu with Mushrooms and Carrots

01食材

400g firm tofu, cut into 8 rectangular pieces
4 dried shiitake mushrooms, rehydrated and finely diced
0.5 medium carrot, finely diced
2 water chestnuts, finely diced (optional)
2 stalks scallions, finely chopped (white and green separated)
1tbsp vegetarian oyster sauce
0.5tsp salt
0.25tsp white pepper
1tbsp cornstarch
2tbsp vegetable oil (for pan-frying)
1tbsp light soy sauce
0.5tbsp vegetarian oyster sauce
0.5tsp sugar
100ml water
0.5tsp cornstarch (mixed with 1 tbsp water for slurry)

营养 (每份)186kcal

蛋白质12.5g
碳水11.8g
脂肪10.2g

纤维 1.2 g钠 582 mg

02步骤

准备豆腐：轻轻压豆腐块以去除多余水分。在每块豆腐中间划一个袋口 (不要完全切穿)。
准备馅料：在碗中，将切碎的香菇、胡萝卜丁、马蹄丁（如果用）、葱白部分、素蚝油、盐、白胡椒粉和淀粉捞匀。拌匀。
酿豆腐：小心地将馅料酿入每个豆腐袋口里面。轻轻按压以固定馅料。
香煎豆腐：在大不粘锅中烧热食用油，用中火。先将酿好的豆腐馅料面向下放入，香煎3-4分钟至金黄香脆。翻面再煎其他面2-3分钟至金黄。取出备用。
准备酱汁和收尾：在同一个锅（或干净的锅）中，将生抽、素蚝油、糖和水捞匀。煮滚。搅入淀粉芡汁，煮到酱汁变稠。将香煎酿豆腐放回锅中，均匀地沾上酱汁。撒上葱绿部分。立刻上桌。

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