Klang Herbal Tofu Stir-Fry

Sharing by 小红书博主：扁嘴伦

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肉骨茶家常豆腐

Klang Herbal Tofu Stir-Fry

巴生肉骨茶酱 × 川味家常菜 = 惊喜的味觉碰撞！
这道料理由博主扁嘴伦分享，将马来西亚的肉骨茶酱与川式家常豆腐结合，传统与创意并存，简单又下饭，非常适合厨房新手尝试！

Influencer Bianzuǐ Lun brings together Malaysian herbal flavor with Sichuan-style home cooking in this fusion stir-fry. Using Klang Herbal Sauce, this dish is savory, aromatic, and beginner-friendly!

材料 Ingredients：

  • 老豆腐一块（切片）
    1 block of firm tofu, sliced

  • 青椒 适量
    Green peppers, to taste

  • 蒜末、葱段 少许
    Minced garlic & chopped scallion

  • 生抽 1勺、蚝油 1勺
    1 tbsp light soy sauce, 1 tbsp oyster sauce

  • 肉骨茶酱 1–2勺
    1–2 tbsp Klang Herbal Sauce

  • 水淀粉适量（1:2 的淀粉和水混合）
    Cornstarch slurry (1 part starch to 2 parts water)

  • 食用油 适量
    Cooking oil, as needed

做法 Instructions：

1. 煎豆腐 Pan-Fry the Tofu
将豆腐切片，热油煎至两面金黄后盛出备用。
Slice the tofu and pan-fry until golden on both sides. Remove and set aside.

2. 爆香炒料 Sauté the Base
锅中留少许油，放入蒜末和葱段爆香，再加入青椒炒软。
In the same pan, sauté garlic and scallions until fragrant. Add green peppers and stir-fry until softened.

3. 调味入味 Add Seasoning & Sauce
倒入煎好的豆腐，加入生抽、蚝油翻炒均匀，再加入肉骨茶酱，搅拌融合。
Return tofu to pan, add soy sauce and oyster sauce, stir well, then mix in Klang Herbal Sauce.

4. 勾芡收汁 Thicken the Sauce
加入水淀粉，盖上锅盖焖煮至汤汁浓稠。出锅前撒上葱花即可。
Add cornstarch slurry, cover and simmer until the sauce thickens. Garnish with scallions before serving.

🍴 风味小结 Tasting Notes：

  • 中药香气与川味酱香相互平衡，口感层次丰富
    The herbal base brings warmth, perfectly complementing the savory Sichuan-style stir-fry.

  • 外酥内嫩的豆腐吸附酱汁，超级下饭！
    Crispy yet tender tofu coated in rich sauce – ideal with steamed rice!

💡 小贴士 Tips:

  • 豆腐用煎的口感更佳，也可用气炸锅预处理
    Pan-frying gives best texture, but air-frying works too.

  • 肉骨茶酱已有咸味，酌情调整调味料用量
    Klang Herbal Sauce is already seasoned – adjust soy/oyster sauce to taste.

📍Klang Herbal Sauce
正宗巴生配方｜无需冷藏｜一酱多用，家常菜也能玩出新花样！
Authentic Klang blend｜No refrigeration｜Versatile for soups, stir-fries, or braises