脆皮豆腐 Crispy Tofu/《相逢时节》Challenges at Midlife

脆皮豆腐

食材：
1 磅嫩豆腐
2 茶匙生抽
1/4 茶匙老抽
1 汤匙蚝油（或素食蚝油）
½ 茶匙糖
2 汤匙水
1/4 杯玉米淀粉
½ 茶匙盐
½ 杯植物油
1 根葱（切碎）

做法
将豆腐块纵向切成两半，然后切成 一厘米厚的方形。
将生抽、老抽、蚝油、糖和水混合制成酱汁。放在一边。
用中火加热不粘锅，加入油。在浅盘中，将 1/4 杯玉米淀粉和 1/2 茶匙盐混合。用这种干混合物快速涂抹在豆腐片上。将它们直接放入锅中，然后煎至两面酥脆金黄，每面约 4-5 分钟。
将酥脆的豆腐从锅中取出，放在盘子上。
将酱汁混合物倒入煮豆腐的锅中，煮沸。煮至酱汁浓缩成糖浆状，淋在豆腐上。用切碎的葱装饰。

Crisp Tofu
Ingredients：
1 pound： tofu
2 teaspoons light soy sauce
1/4 teaspoon dark soy sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1/2 teaspoon sugar
2 tablespoons water
1/4 cup cornstarch
1/2 teaspoon salt
½ cup vegetable oil
1 Green onion (Finely chopped)

Instructions：
Slice tofu to three even blocks, then slice into ½ inch thick rectangles.
Make the sauce by combining the light soy sauce, dark soy sauce, oyster sauce, sugar, and water. Set aside.
Heat a non-stick pan over medium heat, and add the oil. In a shallow dish, mix 1/4 cup cornstarch with 1/2 teaspoon salt. Quickly coat the tofu slices with this dry mixture. Add them directly to the pan as you dredge them, and pan-fry until crisp and golden on both sides, about 4-5 minutes per side.
Remove the crispy tofu from the pan and arrange on a serving plate.
Pour the sauce mixture into the same pan you cooked the tofu in, and bring to a simmer. Simmer until the sauce has reduced to a syrupy consistency and drizzle over the tofu. Garnish with chopped scallion.