大家好，我是梅子，今天分享给大家一道，简单又家常的小菜，茼蒿拌豆腐，绿油油的茼蒿配上又软又嫩的豆腐，不但颜色看起来特别清新，而且里面包含着蛋白质、维生素以及膳食纤维呢，低脂又健康，还特别开胃。跟着这份超级详细的教程，只要 5 分钟，您就能做出和饭店一样的美味！下面是详细的做法和所需食材大家一起来看看吧。

准备一小把茼蒿，去掉根部还有丢弃发黄和损坏的叶片，放入清水中给它多清洗几遍，清洗干净之后，在开水锅中加入少许的食用盐和油，将茼蒿放在里面，焯水40秒，加油和盐能使焯过水的茼蒿叶子保持翠绿不发黄，时间到后将它捞出，迅速的放入凉水中给它过凉。过凉也能锁住茼蒿的鲜绿色泽，保持脆嫩口感。

之后准备一块卤水豆腐。也放在锅中焯水两分钟，这样能有效的去除豆腥味，让豆腐更加紧实，，口感也更好，之后将茼蒿攥净水分，改刀给它切成小段，不要太长，切好以后放到一旁备用。

两分钟后，将焯过水的豆腐也捞出，放入大碗中，稍微凉一下，利用这期间呢准备一点葱花和蒜末备用。

豆腐晾到温热不烫手的时候，下手给它抓碎，之后放入切好的葱花，蒜末还有红椒段，倒入烧热的油，给它炸一下，激发香味儿，接着再将切好的茼蒿放在里面，调味呢只需要加入一点盐，味精和白糖就可以了，最后再淋入一点点香油，将它抓拌均匀。

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装入盘中就可以开吃啦！一盘色泽清新、口感层次丰富的茼蒿拌豆腐就大功告成啦！全程操作特别简单，茼蒿的清香与豆腐的嫩滑，完美结合真的是超级清爽又开胃，不仅下酒又下饭。

好了，今天的茼蒿拌豆腐做法，梅子就和大家分享到这里，你学会了吗？我们明天见，拜拜。