越式炸豆腐Vietnamese Style Fried Tofu

把材料B拌匀，放置15分钟，然后在水龙头下冲洗掉咸味并扭干。Mix ingredients B together for 15 minutes. Rinse under running water to remove the salt then squeeze out excess water.

将红白萝卜放入腌料腌20分钟，然后挤干，收入塑胶容器里，放入冰箱冷藏。Put carrot and radish into marinade for about 20 minutes. Squeeze and keep in a plastic container and chill in the refrigerator.

剩余的腌汁放入大葱浸泡30分钟，然后收入塑胶容器里，放入冰箱冷藏。Soak onion in the remaining marinade for 30 minutes. Squeeze dry and keep the pickled onion in a container and chill in the refrigerator.

切开的豆腐沾生粉，然后以热油炸至金黄色和酥脆;盛出后以纸巾吸干油。Dip cut pieces of tofu into corn flour and deep-fry in hot oil till golden and crispy. Dish out and drain on crushed paper towels.

上桌前将炸豆腐放在一片生菜叶上，铺上腌红白萝卜及大葱，再淋上酱汁即可享用。Put a piece of deep-fried tofu on a piece of salad leaf; and then sprinkle pickled carrot, radish and onion over. Drizzle over with sauce and serve at on ce.