和风炸豆腐
Fried Tofu Japanese Style
材料

1块(250g)传统水豆腐
2大匙粟粉 (加入1/2小匙幼盐拌匀)
2杯炸油

酱汁(拌匀)

2大匙日本生抽
1小匙日本料理米酒 (随意)
2小匙辣椒酱
100ml日式素高汤*
50g白萝卜泥
适量炸脆海苔丝和芫茜碎

做法
  1. 把水豆腐蒸5分钟,取出待凉,切成小方块,轻轻挤压出水分。
  2. 将豆腐方块沾上一层薄薄的粟粉和盐混合料,放入热油中炸至酥脆,取出滤干油份。
  3. 把豆腐盛在碗中,淋上酱汁,放上白萝卜泥。海苔丝和芫茜便可上桌。
INGREDIENTS

1 block (250) traditional withe tofu
2 tbsp cornstarch (mixed with 1/2 tsp salt)
2 cups oil for deep-frying

SAUCE(MIXED WELL)

2 tbsp Japanese light soya sauce
2 tsp Japanese cooking wine
2 tsp chili sauce
100ml vegetarian mushroom stock*
50g finely granted radish
Some crispy shredded nori and coriander leaves

METHOD

  1. Steam tofu for 5 minutes, remove and leave to cool. Cut into bite size cube and press lightly to squeeze out the water.
  2. Coat tofu with cornstarch and salt mixture. Deep-fry in hot oil till crispy,Dish and drain.
  3. Put tofu into a serving bowl. Pour over sauce mixture, out grated radish, shredded nori and coriander leaves on top. Serve.

本食谱摘录予

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