甜酸豆腐素香芋金磚
Sweet and Sour Taro Chunks




材料:
好素素香芋金磚 – 150克
豆腐(切粒)- 1件
雜豆 – 20克
青椒(切角)- 15克
紅椒(切角)- 15克
調味:
一口田天然海鹽 – 1/3茶匙
糖 – 1 ½茶匙
茄汁 – 4湯匙
白醋 – ½茶匙
水 – 150毫升
生粉水 – 適量
Ingredients:
Soo Good Taro Chunk – 150g
Tofu (diced) – 1 pc
Mixed bean – 20g
Green pepper (cut to pcs) – 15g
Red pepper (cut to pcs) – 15g
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Sugar – 1 ½ tsp
Ketchup – 4 Tbsp
White vinegar – ½ tsp
Water – 150ml
Cornstarch slurry
做法:
- 所有調味料倒入鍋,煮成甜酸汁備用。
- 雜豆汆水,盛起備用。
- 煎香豆腐和素香芋金磚,盛起備用。
- 炒香青椒、紅椒後,加入甜酸汁滾起。
- 再放入素香芋金磚、豆腐和雜豆炒勻上碟即可。
Steps:
- Add all seasoning in a pot to make sweet and sour sauce.
- Blanch mixed bean, drain and set aside.
- Sear tofu and taro chunks, set aside.
- Sauté green pepper and red pepper. Add sweet and sour sauce and bring to boil.
- Add taro chunk, tofu and mixed bean, stir to combine. Ready to serve.

