蔥燒豆腐Braised Tofu and Scallions
材料
板豆腐 300公克
蔥段 40公克
薑絲 10公克
紅辣椒片 10公克
Ingredients:
300 grams of tofu slices
40 grams of scallions
10 grams of ginger
10 grams of hot chili pepper flakes
調味料：
醬油 2大匙
細砂糖 1茶匙
米酒 2大匙
水 100㏄
太白粉水 1茶匙
香油 1/2茶匙
Seasoning:
2 tablespoons of soy sauce
1 teaspoon of sugar
2 tablespoons of rice wine
100 cc's of water
1 teaspoon of cornstarch mixed with water
1/2 teaspoon of sesame oil
作法：
1. 豆腐切厚片備用。
2. 熱鍋，倒入約1大匙油，將豆腐煎至兩面焦黃，起鍋備用。
3. 熱鍋，倒入1大匙油，小火下蔥段煸至微焦香，放入薑絲、紅辣椒片炒香。
4. 加入醬油、細砂糖、米酒、水及豆腐小火煮約2分鐘後用太白粉水勾芡，灑上香油即可。
Preparation Instructions:
1. Cut the tofu into thick slices.
2. Heat the pan, pour about 1 tablespoon of oil, add the tofu and fry until browned on both sides, then set this pan aside.
3. Pour in 1 tablespoon of oil into a hot pan, stir the scallions until slightly burnt under low heat, add ginger, and hot chili pepper flakes and stir-fry.
4. Add in soy sauce, sugar, wine, water and the tofu and let simmer for about 2 minutes, then thicken it with cornstarch and water and sprinkle with sesame oil.
BOX：
這道菜的香氣煮要來自於蔥香，要先將蔥煸微焦，香氣才會足夠，燒好的豆腐也才能兼具豆香和蔥香。
BOX:
The aroma of this dish comes mainly from the scallions. Stir the scallions until slightly burnt. Cooking the tofu will be adequate to gain both the flavors of the tofu and of the scallions.
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