沙茶酱烧豆腐
by 毛毛妈
用料:
1：水豆腐3块425克，洗净沥水，每块切4片，再沿对角线切开成三角片。
2：橄榄油2大匙，葱花1大匙，牛头牌沙茶酱1.5大匙，绍酒1大匙，万字生抽酱油1.5大匙，糖0.5茶匙，水0.5杯。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
不沾锅，置炉上开大中火，加入橄榄油2大匙，放入豆腐（图A）煎至两面黄（图B）。
接着放入葱花及沙茶酱（图C）炒香，喷入绍酒及剩余2料（图D）煮滚，调中火开盖烧至汁浓即可。
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