好素純素餐廳
好素聯和
梅菜素沙茶腰花扒豆腐
BBQ Sauce Veggie Half Kidney with Preserved Vegetable and Tofu
材料：
好素素沙茶腰花 – 100克
青紅椒（切件）- 各5克
梅菜（切件）- 30克
豆腐（切件）- 2件
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ¼ 茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
糖 – 適量
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney – 100g
Green pepper (cut to pcs) – 5g
Red pepper (cut to pcs) – 5g
Preserved vegetable (cut to pcs) – 30g
Tofu (cut to pcs) – 2 pieces
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Sugar
Sesame oil
Cornstarch
做法：
- 梅菜加糖炒至均勻後備用。
- 煎香豆腐後備用。
- 素沙茶腰花煎至金黃色，加入青紅椒、梅菜及少量水炒勻。
- 加入豆腐及調味料後勾芡，淋上麻油即可。
Steps:
- Stir-fry preserved vegetable with sugar.
- Sear tofu until fragrant.
- Sear half kidney until golden brown, then add red and green pepper, preserved vegetable, stirring until combine.
- Add tofu, seasoning and cornstarch slurry, cook it until thickened, glaze with sesame oil and ready to serve.
