家常豆腐，是一道最经典的家常菜。豆腐煎得外焦里嫩，配上木耳、青椒和胡萝卜，裹上浓郁的酱汁，咸鲜下饭。做法简单，但味道却超级满足。
Home-style Tofu is a classic everyday dish. The tofu is pan-fried until crispy on the outside and tender on the inside, then cooked with wood ear mushrooms, green peppers, and carrots in a rich, savory sauce. It’s simple to make but incredibly satisfying.
🌴食材 | Ingredients：
老豆腐，1块（约400g，切厚片）。/ Firm tofu, 1 block (about 400g, cut into thick slices).
黑木耳，几朵（提前泡发，撕小朵）。/ Wood ear mushrooms, a few (soaked, torn into small pieces).
青椒，1个（切块）。/ Green bell pepper, 1 (cut into chunks).
胡萝卜，半根（切片）。/ Carrot, 1/2 (sliced).
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
淀粉，1勺（约10g，加水调成水淀粉）。/ Cornstarch, 1 tbsp (about 10g, mixed with water).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，煎豆腐 | Pan-fry the Tofu
老豆腐切厚片，用厨房纸吸干水分。锅里倒油，油热后放入豆腐片，中火煎到两面金黄，盛出备用。⚠️ 一定要把豆腐的水分吸干，不然下锅会溅油。我试过没吸干，结果被油烫到了手。
Cut the firm tofu into thick slices and pat dry with paper towels. Heat oil in a pan, add the tofu slices, and pan-fry over medium heat until golden on both sides. Remove and set aside. ⚠️ Make sure to dry the tofu thoroughly, or the oil will splatter. I’ve tried it without drying, and I got burned by the oil.
2，炒配菜 | Stir-fry the Vegetables
锅里留底油，放入蒜末和姜末爆香。加入木耳、胡萝卜和青椒，大火翻炒1分钟。⚠️ 木耳提前泡发，撕成小朵，更容易入味。
Add a little oil to the pan, sauté the garlic and ginger until fragrant. Add the wood ear mushrooms, carrots, and green pepper, and stir-fry over high heat for 1 minute. ⚠️ Soak the wood ear mushrooms beforehand and tear them into small pieces for better flavor.
3，调酱汁 | Make the Sauce
取一个小碗，放入2勺生抽、半勺老抽、1勺蚝油、少许白糖和盐，搅拌均匀。⚠️ 糖是提鲜的关键，千万别省。
In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and salt. ⚠️ Don’t skip the sugar; it’s the key to the flavor.
4，合炒出锅 | Combine and Serve
把煎好的豆腐倒回锅中，加入调好的酱汁，翻炒均匀。加入少许热水，盖上锅盖焖2分钟。最后淋入水淀粉勾芡，撒上葱花，出锅。⚠️ 豆腐容易碎，翻炒时用锅铲背面轻轻推。我试过用力过猛，结果豆腐全碎了。
Add the fried tofu back to the pan, pour in the sauce, and stir well. Add a little hot water, cover, and simmer for 2 minutes. Thicken with cornstarch slurry, sprinkle with scallion, and serve. ⚠️ Tofu breaks easily; use the back of your spatula to push gently. I’ve tried stirring too hard, and the tofu fell apart.
宝宝们，家常豆腐的精髓在于“外焦里嫩，酱香浓郁”。豆腐一定要吸干水分再煎，不然会溅油。煎到两面金黄，外皮才够焦脆。翻炒时用锅铲背面轻轻推，防止豆腐碎掉。最后勾芡，汤汁才浓稠挂味。
Tips: The key to Home-style Tofu is “crispy outside, tender inside, rich savory sauce.” Dry the tofu thoroughly before frying to prevent splattering. Pan-fry until golden for a crispy exterior. Use the back of your spatula to push gently to avoid breaking the tofu. Thicken the sauce for a rich, glossy finish.
这道【家常豆腐 | Home-style Tofu】是中国人最经典的家常菜之一。如果你喜欢这种豆腐的做法，还可以试试我之前写的【麻婆豆腐 | Mapo Tofu】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this tofu dish, you should also try my Mapo Tofu. For more classic home-style dishes, check out my Home-style category.
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