食材：
老豆腐 1盒（680克）
葱 50克
大葱 15克
油 30ml+15ml
蚝油 1小勺
生抽 5ml
水 60ml
老抽 3ml
盐 1克
糖 3克
鸡粉 1克
淀粉芡 1小勺淀粉+30ml 水
方法：
1. 豆腐拦腰切成两半，再切成1.5cm宽的片；大葱切末；葱切成大概1寸长的段
2. 热锅，加油30ml，放入豆腐中小火煎至一面金黄，大概5 分钟，翻面再煎至另一面金黄后出锅。煎的过程中要不时的晃动炒锅使豆腐受热均匀。豆腐翻面时小心被弄碎影响美观
3. 煎好的豆腐出锅后保留锅中的油，再加油15ml。中小火炒香大葱末，加蚝油5ml，生抽5ml，水60ml，煮沸后加老抽3ml，盐1克，糖3克，鸡粉1克
4. 倒入煎好的豆腐中大火煮大概2分钟，放入葱段翻炒大概30秒，然后加入水淀粉勾芡，炒拌均匀后出锅装盘
Ingredients :
Tofu (Northern style Tofu) 1 box (680g)
scallion 50g
Scallion’s white stem 15g
Oil 2 tablespoon +1 tablespoon
Oyster soy sauce 1 teaspoon
Light soy sauce 1teaspoon
Water 60ml
Dark soy sauce 1/2 teaspoon
Salt 1/4 teaspoon
Sugar 1/2 teaspoon
Chicken powder 1/4 teaspoon
Cornstarch slurry corn starch 1 teaspoon+water 2 tablespoon
Method:
1. Cut Tofu in half horizontally, then cut into pieces in 1.5cm width; mince the scallion’s white stem and cut the scallions to 1.5 inch long
2. Heat the pan and add 30ml oil, brown one side of the Tofu pieces over medium-low heat (it takes about 5mins),then flip over all the Tofu pieces and brown them-during this process, move the pan in a circular motion, so does the Tofu in the pan to brown the Tofu evenly (ignore it, if it’s hard to do so). When flip over the tofu pieces, try not to break them ( for a nice presentation)
3. Take the browned Tofu out of the pan, keep the remaining oil and add 15ml more oil, saute the minced scallion over medium-low heat; add oyster soy sauce 1 teaspoon, light soy sauce 1 teaspoon, water 4 tablespoon; bring it to a boil and add dark soy sauce 1/2 teaspoon, salt 1/4 teaspoon, sugar 1/2 teaspoon, chicken powder 1/4 teaspoon
4. Add browned Tofu and cook for 2mins over medium-high heat, add scallion and stir fry for 30s, then add cornstarch slurry, mix well and dish out
