01食材
- 3 tubes egg tofu, sliced into 1.5 cm thick rounds
- 80g shiitake mushrooms, fresh or rehydrated dried, finely minced
- 50g green peas, fresh or frozen
- 50g carrot, finely diced
- 2 cloves garlic, minced
- 4 tablespoons vegetable oil (for frying tofu)
- 200ml vegetable stock
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 0.5 teaspoon sugar
- 0.5 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 0 pinch white pepper
營養 (每份)312kcal
- 蛋白質12.5g
- 碳水14.2g
- 脂肪22.8g
纖維 2.1 g鈉 578 mg
02步驟
- 喺鑊或煎鍋中用中高火加熱菜油。輕輕將切片嘅玉子豆腐兩面煎至金黃。取出放喺鋪有廚房紙嘅碟上，吸走多餘油分。
- 將鑊中大部分油倒出。加入蒜蓉同剁碎嘅冬菇粒。炒2-3分鐘至香，冬菇變軟。
- 將切粒嘅紅蘿蔔同青豆加入鑊中。再炒1分鐘。
- 倒入蔬菜上湯、生抽、素蠔油、糖同白胡椒粉。將醬汁煮滾。
- 輕輕將煎好嘅玉子豆腐放返入鑊中。讓佢喺醬汁中煮3-5分鐘，等豆腐吸收味道。
- 拌入粟粉水將醬汁勾芡至所需稠度。淋上麻油並輕輕拌勻。
- 趁熱用砂煲或深碟上菜，配白飯享用。
03相關食譜
