Miss Dengaku with Tofu has been enjoyed in Japan since the 1500s. Using Koon Chun Hoisin Sauce’s family formula from the 1920s, we combine Hong Kong’s heritage with Japanese tradition and create a Neo-Asian sweet and savoury Tofu dish.
「豆腐の田楽」是一道16世紀的日式燒豆腐料理。今天我們借鏡日本的傳統，再加上在香港已有90年歷史的冠珍海鮮醬，創造一款新亞洲風格的燒豆腐菜色。
For 4 persons
4人份量
Ingredients:
Hard Tofu 1 pack
Koon Chun Thin Soy Sauce 2 tsp
Koon Chun Hoisin Sauce 3 tbsp
材料：
硬豆腐 1盒
冠珍生晒頭抽 2 荼匙
冠珍海鮮醬 3湯匙
Instruction:
1. Slice tofu into several pieces
2. Pan fried the tofu until golden brown.
3. Mix soy sauce and hoisin sauce, and spread the mixture on the tofu.
4. Use a cooking torch to lightly caramelize the sauce’s surface.
做法：
1. 把豆腐切成長條形。
2. 用中火把豆腐煎成金黃色備用。
3. 混合海鮮醬和生晒頭抽，並均勻地涂上煎豆腐的面上。
4. 用烹飪火槍輕輕地燒焦醬面。
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