【外傭好煮意】XO醬金沙豆腐 Fried Tofu with XO Sauce

1. 鹹蛋黃隔水蒸5分鐘，壓碎備用。

2. 豆腐切成大小均等的丁方，吸乾水份，薄薄沾上一層生粉。

3. 準備油鍋，加熱油至約攝氏160度。

4. 放入豆腐件炸至金黃色，盛起瀝油。

5. 取另一鍋，下鹹蛋黃碎炒至起泡，加入調味料炒勻。

6. 加入已炸的豆腐件，輕輕翻炒均勻即可。

1. Steam the egg yolks for 5 minutes. Crush them and set aside.

2. Cut the tofu into cubes. Pat them dry and roll them in the corn starch for a light coating.

3. Heat the oil to 160˚C in a wok.

4. Deep-fry the tofu until golden brown. Remove the tofu from the oil and place them on a wire rack to drain.

5. In another wok, stir-fry egg yolks until foaming over the lowest heat possible. Add seasonings and mix thoroughly.

6. Add the tofu and stir gently to mix. Ready to serve.

小貼士

1. 若不想油炸，可用2湯匙油燒熱鍋，半煎炸豆腐件。

2. 可用竹筷子測試油溫，當筷子放入油鍋內時冒起小氣泡，即油夠熱。

3. 盡量用很小火把鹹蛋黃炒至起泡，才能使之出味及「起沙」。

1. If you do not want to deep-fry, you can shallow-fry the tofu with 2 tablespoons of oil.

2. To test if the oil is hot enough, put a wooden chopstick into the oil; if the oil bubbles immediately around the chopstick, it is hot enough.

3. In step 5, cooking the egg yolks over low heat until foaming, will ensure that the flavors are fully developed and the texture to be sandy.

食譜出處：

《外傭入廚手記：嚐在家吃》

作者：維維媽

出版社：香港青馬文化事業出版有限公司

感謝香港青馬文化事業出版有限公司授權提供食譜。