如果您正在寻找一种既健康又美味的菜肴，那么香煎豆腐（Pan-fried Tofu）是一个完美的选择。这道菜不仅简单易做，而且非常适合素食者，同时也能赢得非素食者的喜爱。今天，我将与您分享这个令人垂涎欲滴的食谱。
Ingredients (材料):
– Firm tofu (firm tofu, 400g)
– Soy sauce (shoyu, 2 tablespoons)
– Sesame oil (koshiro, 1 tablespoon)
– Garlic (ninniku, 3 cloves, minced)
– Ginger (shogaa, 1 tablespoon, grated)
– Green onions (nebuka, 2 stalks, chopped)
– Cornstarch (katakuriko, 2 tablespoons)
– Vegetable oil (nantou, for frying)
Cooking Method (烹饪方法):
Prepare the Tofu: Start by draining and pressing the firm tofu to remove excess moisture. Cut the tofu into bite-sized cubes. Coat the tofu cubes with cornstarch, making sure each piece is evenly coated.
准备好豆腐：首先，将硬豆腐沥干并压去多余的水分。将豆腐切成适口大小的立方体。用玉米淀粉包裹豆腐块，确保每个部分都均匀覆盖。
Heat the Pan: In a non-stick pan, heat a generous amount of vegetable oil over medium heat. Carefully place the tofu cubes into the hot oil and fry until they are golden brown on all sides. This should take about 2-3 minutes per side. Once done, remove the tofu from the pan and set aside on a plate lined with paper towels to drain any excess oil.
加热平底锅：在一个不粘锅中，用中火加热大量的植物油。小心地将豆腐块放入热油中，煎至所有面都变成金黄色。每边大约需要2-3分钟。完成后，将豆腐从锅中取出，放在铺有纸巾的盘子上，以排出多余的油。
Make the Sauce: In the same pan, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Then, add soy sauce and sesame oil, and stir well to combine. Finally, add the fried tofu back into the pan and gently toss to coat with the sauce. Cook for another minute and then sprinkle with chopped green onions.
制作酱汁：在同一个平底锅中，加入切碎的大蒜和姜末。炒约30秒直到香味四溢。然后，加入酱油和芝麻油，搅拌均匀。最后，将炸好的豆腐重新放回锅中，轻轻翻动使其裹上酱汁。再煮一分钟，然后撒上切碎的葱。
And there you have it – a deliciously crispy yet tender pan-fried tofu that’s perfect as a snack or a main course. This simple yet flavorful dish will surely impress anyone who tries it!
就这样，一道外脆里嫩的香煎豆腐就完成了，无论是作为小吃还是主菜都非常合适。这道简单却美味的菜肴一定会让任何尝试过的人印象深刻！
Enjoy your cooking adventure and bon appétit!
祝您烹饪愉快，好胃口！