自製照燒醬紅燒嫩豆腐 Pan-Fried Silken Tofu cooked in Homemade Teriyaki Sauce

我們全家都愛吃豆腐。但最接近的唐人街離住處那麼遠，要經常買回來做菜並不容易。幸而每間大型超市一年四季都有那些紙盒包裝的絹豆腐。它們真的又軟又滑，吹彈得破！但別以為絹豆腐這麼幼嫩便很難處理，其實只要付出一點心思和時間，你可以把這些非常健康營養的好東西變化為極之美味的菜餚。一經嘗試之後，相信這道菜式將會成為你心愛的食譜，一款你會不時重覆為自己和家人泡製的拿手小菜。

We love tofu, but living so far away from the nearest China town means we can’t always get it as often as we would like. Luckily local supermarkets do have those carton-packed silken tofu on the shelves all year round, they are really silky-smooth and delicate. If you handle it with care and cook it with love and attention, this super healthy and fantastically delicious dish will be something you love to cook for yourself and your family all the time.

這食譜適合選用任何品種的各類豆腐，無論是傳統的中式或這兒介紹的日式都行。

This recipe can be used with either traditional Chinese tofu or the Japanese style version.


自製照燒醬紅燒嫩豆腐  
Pan-Fried Silken Tofu cooked in Homemade Teriyaki Sauce

( 4 人份 )

材料：

• 300g 裝的絹豆腐 2 包
• 玉米粉 1 - 2 杯
• 香菇或蘑菇 250g
• 切絲作小炒的蔬菜 3 - 4 種
• 薑 1 小塊切絲
• 蒜頭 2 粒剁蓉
• 小紅辣椒 1 顆切幼絲
• 蔥 3 株 ( 2 株切段作小炒，1 株切幼絲放莱面上作裝飾。)

炒菜調味料 :

• 鹽 1/2 小匙
• 麻油 2 小匙
• 生抽 (醬油) 1 大匙
• 白酒 1 大匙
• 白胡椒粉 1/2 小匙

自製照燒醬 :

• 生抽 (醬油) 2 大匙
• 味醂 2 大匙
• 砂糖 1 大匙
• 麻油 2 大匙
• 水 2 大匙 ( 把所有材料放進碗中拌勻備用。)

( serves 4 ) 

Ingredients :

• 2 packs 300g silken tofu
• 1 - 2  cup corn flour
• 250g mushrooms ( preferably shiitake ) 
• 3-4 types vegetables chopped or julienned for stir-frying
• a small piece ginger, finely chopped
• 2 cloves garlic, crushed
• 1 small red chilli, finely sliced
• 3 spring onions ( 2 cut into sections for the stir-fry, 1 finely cut for garnishing )

Seasonings for the stir-fried vegetables:

• 1/2 tsp salt
• 2 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp white wine
• 1/2 tsp ground white pepper 

Homemade Teriyaki sauce:

• 2 tbsp light soy sauce
• 2 tbsp mirin (Japanese sweet rice wine)
• 1 tbsp sugar
• 2 tsp seasame oil
• 2 tbsp water ( mix everything together in a bowl, ready to use)

做法：

1. 根據包裝指示把紙盒上端剪開，輕力把豆腐取出，放在鋪了幾層廚紙的板上，再把豆腐用廚紙輕輕蓋上和包裹以吸乾大部份外面的水份。
2. 用利器把每磚豆腐切成 9 份。
3. 大盤上舖開 1 杯的玉米粉，把豆腐放上，小心每塊上下沾滿玉米粉，黏了太多粉的話用手輕輕掃去。
4. 中火熱平底不沾鍋，加油 2 大匙，把豆腐在鍋內排開，每塊之間保留少許空間。每邊煎 5 分鐘左右至金黃，盛起放在廚紙上吸油。
5. 中火熱另一炒鍋，下油 1 大匙，加進蔥段、薑絲、蒜末和椒絲爆香，把香菇、菜和調味料加入炒至剛熟，盛起，放在大盤上。
6. 把自製照燒醬汁倒入剛才煎豆腐的鍋用小火煮至微沸，將豆腐放入排開用小火煮燴，反轉另一面至兩邊上色便可盛盤，放下裝飾的蔥絲便可上桌。

To make:

1. Following instructions on the packet, cut and remove the tofu from the box gently, carefully put it down on top of a few layers of kitchen paper, wrap the tofu around tenderly with some more kitchen paper, pressing it lightly to try and absorb most of the water on the outside.
2. Delicately cut and slice each block of the tofu into 9 pieces.
3. Cover the base of a tray with 1 cup of corn flour. place the tofu pieces on top, gently turn each one over and cover the other side with some more corn flour.
4. Heat a non-stick pan over medium heat, add 2 tbsp of oil, place the tofu pieces in the pan, try to leave some space in between or they may stick together later. Cook for about 5 minutes on each side or until golden brown, turn over carefully with two table spoons to check.  Remove the tofu from pan and drain on a plate covered with paper towel.
5. Heat 1 tbsp oil in another frying pan over medium heat, add the spring onions, ginger, garlic and chilli to fry till slightly brown; add the mushrooms, vegetables and the seasonings to stir-fry together until the vegetable is just cooked and crunchy, put in a large plate.
6. Pour the homemade Teriyaki sauce into the non-stick pan which you pan-fried the tofu with, heat up till simmer then put the tofu in and turn each piece over and over to coat, let the sauce simmer to reduce slightly, arrange the tofu onto the vegetables, pour over remaining sauce, garnish with finely sliced spring onions and serve.