Tofu & Pork in Tomato Sauce (Đậu Hũ Thịt Sốt Cà Chua)越式番茄肉末豆腐

Method做法

1. Heat the measured oil in a nonstick skillet. Fry the dry tofu 3–4 minutes per side until golden; lift to a clean plate. Avoid crowding; add batches for more servings.

   不粘锅热油，干豆腐每面煎3–4分钟至金黄盛净盘，别挤锅，人多分批。

   Medium · 6–8 min中火 · 6–8分钟

   Tofu releases without a wet splatter.豆腐能离锅且无大量水溅。

   ?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. In the same pan, stir the garlic and scallion whites briefly, then add the pork and oyster sauce. Break the pork apart with your spatula as it cooks, until the center reads 160°F (71°C).

   还是这口锅，放蒜和葱白略炒，再加肉末和蚝油。用锅铲边炒边把肉压散，炒到中心达到160°F (71°C)。

   Medium · 4–5 min中火 · 4–5分钟

   Pork is cooked through in small crumbs.肉末全熟松散。

   ?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 tomatoes, ketchup, fish sauce, pepper and ¼ cup drinking water. Simmer uncovered, pressing the tomatoes until saucy.

   加入番茄、番茄沙司、鱼露、胡椒和¼杯水，揭盖轻煮。用勺背轻压番茄，煮成仍带少量果肉的酱汁。

   Medium-low · 7–9 min中小火 · 7–9分钟

   Tomatoes soften into a chunky sauce.番茄软成有颗粒的汁。

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

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Return the tofu, spoon sauce over and simmer until hot throughout. Add scallion greens and serve; handle gently rather than breaking the tofu apart.

   豆腐放回锅中，边煮边舀汤汁浇上去，等到中间也热了。撒葱绿，轻轻翻匀，不要搅碎。

   Low · 2–3 min小火 · 2–3分钟

   Tofu is hot and the sauce still flows.豆腐里外热透，酱汁仍能流动，没有收干。

   ?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)。