做法
- 把豆腐拍干水分。炒锅中烧30毫升油,豆腐共煎6分钟,翻面至四面金黄,盛出。
- 把叶菜洗净,粗切。
- 锅中倒入剩余的油,洋葱炒2分钟。
- 下大蒜、姜与辣椒翻炒60秒。
- 加入叶菜,翻炒2分钟,再加入酱油、盐、白砂糖与清水。
- 豆腐回锅,翻拌均匀,立刻配米饭上桌。
Common questions
Can 青菜炒豆腐 be made ahead?
青菜炒豆腐 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 青菜炒豆腐 spicy?
青菜炒豆腐 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 青菜炒豆腐 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 青菜炒豆腐 to make at home?
青菜炒豆腐 is approachable for a home cook with basic stove skills — total time about 27 minutes, no special technique required.
Can 青菜炒豆腐 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
青菜炒豆腐是东帝汶高地的青菜豆腐菜——东帝汶乡间日常的家常菜。这道菜体现了东帝汶在使用酱油和豆腐方面所融合的本地毛贝雷族文化与印度尼西亚、华人的烹饪影响。
