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)
營養 (每份)268kcal
- 蛋白質16.2g
- 碳水18.5g
- 脂肪15.8g
纖維 3.2 g鈉 892 mg
02步驟
- 喺大鑊或煎鍋中用中火燒熱食用油。將豆腐片煎至兩面金黃香脆。撈起備用。
- 用同一個鑊，加入蒜蓉同薑絲，炒香約1分鐘。
- 加入紹菜、甘筍片、浸軟嘅冬菇同木耳。快炒2-3分鐘。
- 喺另一個碗中，將南乳同腐乳壓碎。加入豉油、糖、麻油同水或蔬菜湯。攪拌均勻製成醬汁。
- 將已準備好嘅腐乳醬汁淋喺蔬菜上面。煮滾。將煎好嘅豆腐放回鑊中。蓋上鍋蓋，炆煮10-15分鐘，讓味道充分融合。
- 加入粟粉水，輕輕攪拌，直到醬汁濃稠至你想要嘅程度。
- 上碟前撒上蔥花即可趁熱享用。
03相關食譜
