蔥燒豆腐 Pan-fried Tofu With Scallion and Soy Sauce **字幕CC Eng. Sub**

🟢材料：
硬豆腐 400克
蔥 80克
🟢醬汁：
生抽 1湯匙
老抽 1/2湯匙
糖 1茶匙
蠔油 1茶匙
水 2湯匙
胡椒粉 少許

🟢做法：
1️⃣ 調好醬汁：將生抽、老抽、糖、胡椒粉、水和蠔油拌勻備用。
2️⃣ 豆腐切成粗塊，煎至金黃色，翻轉後加入蔥白煸炒香。
3️⃣ 蔥白轉微黃後，豆腐煎至另一面也金黃時，倒入調好的醬汁，煮至差不多收乾，加入蔥段炒均勻，即可上碟。

🟢Ingredients:
Firm tofu 400g
Spring onions (scallions) 80g
🟢Sauce:
Soy sauce 1 tbsp
Dark soy sauce 1/2 tbsp
Sugar 1 tsp
Oyster sauce 1 tsp
Water 2 tbsp
White pepper powder, a pinch

🟢Cooking Directions:
1️⃣ Prepare the sauce: Mix soy sauce, dark soy sauce, sugar, white pepper powder, oyster sauce and water in a bowl and set aside.
2️⃣ Cut tofu into thick pieces, fry until golden brown, and then add spring onion white and stir-fry until fragrant.
3️⃣ Once the spring onion white turns slightly yellow and tofu is golden brown on the other side, pour in the prepared sauce and cook until it's almost dry. Add spring onion (scallion) and stir-fry evenly. Serve.

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