作 法 Directions:

油1大匙入炒鍋，待熱，放入紅蘿蔔泥，略炒香，再放水1杯，煮開，倒入豆腐丁、海鹽，用小火燜煮約2分鐘，淋上少許芡粉水勾薄芡，輕輕略拌均勻，最後放入青豆仁，並淋上少許香油即可起鍋。

Heat one tablespoon of oil. When hot, put in pureed carrots and stir fry. Add one cup of water. Let boil. Add tofu cubes and sea salt and simmer for 2 minutes. Pour in water mixed with cornstarch and stir a little. Finally, add peas and drizzle in some sesame oil. Ready to serve.

小技巧 Tips:

豆腐是很容易破，在烹煮過程小心翻動，最好是用有柄的小鍋煮，可用搖動鍋子的方式代替翻動，即可煮得很漂亮。

Since soft tofu crumbles easily, it is better to cook it in a wok with a handle. Instead of stirring the tofu with a spatula, one can move the wok around and keep the tofu intact.