香菇燴豆腐 Shitake Mushroom Tofu

材料 Ingredients

嫩豆腐 Silk tofu 1 盒 pack 新鮮香菇 Fresh shitake mushroom 10 朵 ea 蔥粒 Diced scallion 2 大匙 Tbs 蒜末 Minced garlic 2 大匙 Tbs 蠔油 Oyster sauce 2 大匙 Tbs 醬油 Soy sauce 1 大匙 Tbs 味醂 Mirin 1 大匙 Tbs

做法﹕

1.	豆腐切成1.5cm小丁。香菇去蒂後也切成与豆腐同樣尺寸的小丁。
2.	不沾平底鍋用中火燒熱。加入所有材料(保留一些蔥綠)，用翻鍋方式讓豆腐和香菇与醬汁拌勻。全程用中火，要不斷翻鍋，煮到香菇熟透醬汁變稠即可。如果醬汁收得太乾，可斟酌加點水。裝盤後灑上保留的蔥粒。

PROCEDURE:

1.	Cut the tofu into 0.5" cubes. Remove the wood stems from the mushrooms and cut them into 0.5" cubes.
2.	Heat a non-stick pan over medium heat. Add all the ingredients (reserve some scallion green part). Flip the pan to combine the tofu, mushrooms and sauce. Cook in medium heat until the mushrooms are done and the sauce is sticky, flip the pan consistently. If the sauce reduces too much, add some water. Plate the dish and sprinkle with the reserved scallions.

最後更新 (Last Update): 04/17/2014
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.