Vietnamese Lemongrass Tofu (Đậu Hũ Chiên Sả Ớt)越式香茅辣椒豆腐

Method做法

1. Pour the measured oil into a wide skillet and warm it. Add the shallot and stir, keeping the heat gentle so the edges don't darken.

   宽底平底锅里倒量好的油，烧热。下葱头翻炒，火别大，别让边儿发黑。

   Medium-low · 3–4 min中小火 · 3–4分钟

   The shallot is soft, not black.葱头软不黑。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the garlic, minced lemongrass, and chili flakes. Stir gently until fragrant and the lemongrass softens. If it starts catching, add 1 tbsp drinking water.

   下蒜、香茅末和辣椒碎，轻轻翻炒，炒到香味出来、香茅变软。要是开始粘锅，就加1大匙水。

   Medium-low · 2–3 min中小火 · 2–3分钟

   The tiny lemongrass pieces are soft, not burnt.细香茅软不焦。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Add the fried tofu strips, soy sauce, and 2 tbsp drinking water. Turn everything gently until the tofu is hot all the way through and coated. Use fried tofu here, not raw.

   放入炸豆腐条，加酱油和2大匙水，轻轻翻动，让豆腐热透、裹上料。这里用的是炸豆腐，不是生豆腐。

   Medium-low · 6–8 min中小火 · 6–8分钟

   The tofu has soaked up the seasoning and still holds its shape.豆腐入味仍成形。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

4. Let any extra moisture cook off, then turn off the heat. Spoon the softened aromatics over the tofu and serve with vegetables and rice if you like. Don't keep frying the aromatics for crunch — they'll burn.

   锅里多余的水分收一收，然后关火。把炒软的香料连汁浇在豆腐上，想配蔬菜和米饭就另备。别为了酥脆一直炒香料，会炒焦。

   No heat · 1 min不开火 · 1分钟

   The coating is golden and smells good, with no bitter burnt bits.表面金黄，闻得到香气，没有焦苦味。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。