艾倫的餐盤

超簡單家常菜｜茄汁紅燒豆腐

這道茄汁紅燒豆腐常出現在我家餐桌
食材簡單做法也不難，非常入味又下飯的家常菜
豆腐先煎至兩面金黃，再搭配番茄、洋蔥與幾種醬料慢燉
番茄的微酸、洋蔥自然的甜味，加上豆瓣醬與蠔油的鹹香
月桂葉讓醬汁多了點淡淡草本香氣
讓整道菜的味道更有層次
分享給大家喔！

🍅 茄汁紅燒豆腐
📌 材料：
- 板豆腐 1塊
- 大顆番茄 1顆
- 中型洋蔥 1顆
- 蔥、薑 適量
- 番茄膏、豆瓣醬、蠔油 各 1小匙
- 醬油、料酒 1大匙
- 冷水 1杯
- 月桂葉 1片

📌 做法
1. 不沾鍋放一大匙油，將豆腐煎兩面金黃盛起備用。
2. 利用原鍋的餘油炒香洋蔥，再加入番茄炒至稍微軟化
3. 接著加入蔥、薑、番茄膏及豆瓣醬，拌炒出香氣。
4. 將豆腐放回鍋中，加入料酒、醬油、蠔油、冷水及月桂葉。
5. 轉小火蓋上鍋蓋，燉煮約 10-15 分鐘，開蓋後視醬汁濃稠度稍微收汁。

⸻

English recipe 👇

🍅 Tomato Braised Tofu
📌 Ingredients
- 1 block firm tofu
- 1 large tomato
- 1 medium onion
- Scallions and ginger, as needed
- 1 tsp each tomato paste, doubanjiang (soy bean paste), and oyster sauce
- 1 tbsp each soy sauce and cooking wine
- 1 cup cold water
- 1 bay leaf

📌 Instructions
1. Heat 1 tbsp of oil in a non-stick pan. Pan-fry the tofu until golden brown on both sides, then remove and set aside.
2. Using the remaining oil in the pan, sauté the onion until fragrant. Add the tomato and cook until slightly softened.
3. Add the scallions, ginger, tomato paste, and doubanjiang. Stir-fry until fragrant.
4. Return the tofu to the pan. Add the cooking wine, soy sauce, oyster sauce, water, and bay leaf.
5. Reduce the heat to low, cover, and simmer for 10–15 minutes. Remove the lid and let the sauce reduce slightly until it reaches your desired consistency.