香煎釀豆腐 (素食)

Name: 香煎釀豆腐 (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)

一道美味嘅素食菜式，金黃香煎嘅豆腐袋仔，釀滿咗切碎嘅冬菇同紅蘿蔔，口感豐富，味道鮮美，帶有濃郁嘅植物鮮味。

35 分鐘
4 人份
難度 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)

營養 (每份)186kcal

蛋白質12.5g
碳水11.8g
脂肪10.2g

纖維 1.2 g鈉 582 mg

02步驟

準備豆腐：輕輕壓豆腐塊以去除多餘水分。喺每塊豆腐中間𠠄一個袋口 (唔好完全切穿)。
準備餡料：喺碗中，將切碎嘅冬菇、紅蘿蔔粒、馬蹄粒（如果用）、蔥白部分、素蠔油、鹽、白胡椒粉同粟粉撈勻。拌勻。
釀豆腐：小心地將餡料釀入每個豆腐袋口入面。輕輕按壓以固定餡料。
香煎豆腐：喺大不沾鍋中燒熱食用油，用中火。先將釀好嘅豆腐餡料面向下放入，香煎3-4分鐘至金黃香脆。翻面再煎其他面2-3分鐘至金黃。取出備用。
準備醬汁同收尾：喺同一個鑊（或乾淨嘅鑊）中，將生抽、素蠔油、糖同水撈勻。煮滾。攪入粟粉芡汁，煮到醬汁變稠。將香煎釀豆腐放回鑊中，均勻咁沾上醬汁。撒上蔥綠部分。即刻上碟。

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