我们家的瓦煲豆腐的酱汁除了用上猪肉碎，还会加入点虾仁丁来增加酱汁的鲜甜味。酱汁出锅前淋上少许喼汁来提味，然后才加入瓦煲把豆腐焖片刻。香喷喷又惹味的瓦煲豆腐，太下饭了啦！
分量：3 – 4人份
准备时间：15分钟
煮时：25分钟
材料A：
3块 白豆腐（切3块）
1棵 葱（切小段）
材料B：
100克/3汤匙 猪肉碎
80克/2汤匙 虾仁丁
2粒 香菇 （泡软切丁）
2瓣 蒜头（去衣剁末）
1碗 水（盖过肉碎）
1茶匙 蚝油
1汤匙 酱油
½茶匙 盐
少许 喼汁
2汤匙 粟粉水 （1茶匙+2汤匙水搅匀）
2汤匙 油
准备功夫：
1. 把水豆腐煎至金黄色，沥油瓦煲，待用
煮法：
1. 热锅下油，加入蒜末，炒匀爆香
2. 下猪肉碎和香菇，炒至猪肉碎变色
3. 加入其余的材料B（葱和粟粉水除外），炒匀待滚
4. 加入葱和粟粉水， 炒匀勾芡，淋上喼汁，快炒出锅
5. 加入含有豆腐的瓦煲里
6. 盖上文火煮滚2-3分钟
7. 熄火上桌，趁热享用
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Claypot Tofu 瓦煲豆腐
Course: MainCuisine: Chinese4
servings15
minutes25
minutesDid you know that claypot tofu is a popular dish in Indonesia (known as “sapo tahu”)? Believe it or not, Chinese restaurants in Jakarta are competing to serve the best sapo tahu in town.
Ingredients
- Ingredients (Set A)
3 pc tofu (cut 3 pieces)
1 pc spring onion (cut)
- Ingredients (Set B)
100 g / 3 tbsp minced pork
80 g / 2 tbsp shrimp
2 pc shiitake mushroom (soak & dice)
2 cloves garlic (peel off skin & slice)
1 bowl water (sufficient to submerge minced pork)
1 tsp oyster sauce
1 tbsp soy sauce
½ tbsp salt
Some worcestershire sauce
2 tbsp cornstarch mixture (1 tsp + 2 tbsp water)
2 tbsp cooking oil
Instructions
- Preparations
- Fry tofu until golden brown, place into claypot
- Steps
- Heat the wok with oil, add garlic and saute
- Add minced pork and mushroom, fry until minced pork changes color
- Add ingredients B* (except cornstarch mixture), fry evenly and bring to boil
- Add spring onion & cornstarch mixture, heat until thickened，add in
- Transfer to claypot with tofu
- Cover the claypot, bring to boil for 2-3 minutes with medium heat worcestershire sauce, fry quickly
- Turn off the gas, it’s done!
Recipe Video
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