菇菇水豆腐Mushroom Tofu

将水豆腐抹上少许盐，腌30分钟后，用油大火炸至金黄色，捞起上碟，备用。Marinate soft tofu with some salt for 30 minutes，and then deep fry in hot oil until golden brown，drain.

烧热油2大匙爆香材料B后，加入所有材料A炒香，加入已拌匀的调味料煮至汁浓稠，淋在豆腐上面即可。Heat 2 tbsp oil in wok，sauté ingredients B until fragrant，toss in all ingredients A，pour in pre-mixed seasoning and cook until gravy thicken，pour it over tofu to serve.