宮保豆腐 Tofu in a Chili Pepper & Garlic Sauce

材料 Ingredients

豆腐 Regular tofu 1 盒 pack 杏鮑菇 King trumpet mushroom 2 朵 each 食用油 Cooking oil 3 大匙 Tbs 宮保醬汁Chili pepper & garlic sauce 1 份 portion

做法

1.	將豆腐橫面切開後再切成三角型狀。杏鮑菇用水沖洗後馬上擦乾，再切成小塊。
2.	將宮保醬汁準備好。
3.	平底鍋內將3大匙油燒熱﹐把豆腐一塊一塊放進鍋內用中火煎黃。翻面將另一面也煎黃。豆腐要入鍋前先在紙巾上按一下﹐以免油遇水會濺爆。將豆腐盛出備用。
4.	原鍋內加入宮保醬汁A料炒香到乾辣椒開始變黑，加入煎好的豆腐和杏鮑菇略拌數下。
5.	加入宮保醬汁B料拌炒到醬汁變稠。

PROCEDURE

1.	Horizontally cut the tofu in half, then cut them into small triangle pieces. Wash and dry the king trumpet mushrooms. Cut them into small chunks.
2.	Prepare the Chili Pepper & Garlic Sauce.
3.	Heat 3 tbs of oil in a pan. Add the tofu one by one, pan-fry them at medium heat until they are golden brown on both sides. Press each tofu on a paper towel before being placed in the pan to avoid oil spilling. Set the cooked tofu aside.
4.	Heat the Part A ingredients from the Chili Pepper & Garlic Sauce recipe in the same pan and sauté until aromatic. Add the mushrooms and fried tofu and stir several times.
5.	Add the Part B ingredients from the Chili Pepper & Garlic Sauce recipe to the pan. Sauté until the sauce becomes thick.

最後更新 (Last Update): 09/07/2013©
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