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脆皮豆腐炒菜

金黄酥脆的豆腐块裹上蒜香酱油姜汁酱汁，配以荷兰豆和甜椒。令人满足的植物蛋白小食或轻餐。

SnackAsian FusionEasy

15 min

Prep

15 min

Cook

30 min

Total

Servings

Easy

Difficulty

Instructions

豆腐压水：用厨房纸包裹，上面放重物，至少压10分钟排出水分。切成2厘米方块。

Tip: 豆腐压得越干越酥脆。干燥程度直接决定口感。

豆腐块均匀裹上玉米淀粉，抖去多余粉。

大号不粘锅中大火加热植物油。豆腐单层平铺，每面煎3-4分钟（不要翻动），直到各面金黄酥脆。盛出。

同一口锅加入荷兰豆和甜椒翻炒2分钟，加蒜末和姜末炒30秒。

将酱汁材料混合均匀。豆腐倒回锅中，淋入酱汁翻炒1分钟至所有食材均匀上色有光泽。撒上芝麻。

Nutrition per Serving

280kcal

Calories

18g

Protein

16g

Carbs

18g

Fat

Fiber

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脆皮豆腐炒菜

Ingredients

酱汁用

Instructions

Nutrition per Serving

Tags

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