菠蘿子薑炒素琵琶豆腐
Vegan Pipa Tofu with Pineapple

材料:
好素素琵琶豆腐(對切)- 150克
菠蘿(切粒) – 3片
子薑 – 10克
秀珍菇 – 15克
青椒(切件)- 5克
紅椒(切件)- 5克
子薑 – 10克
秀珍菇 – 15克
青椒(切件)- 5克
紅椒(切件)- 5克
調味:
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – 適量
糖 – 適量
番茄汁 – 1½茶匙
生粉 – 適量
糖 – 適量
番茄汁 – 1½茶匙
生粉 – 適量
水 – 90毫升
Ingredients:
Soo Good Vegan Pipa Tofu (halved) – 150g
Pineapple (diced) – 3 slices
Pickled ginger – 10g
Oyster mushroom – 15g
Green pepper (cut to pcs) – 5g
Red pepper (cut to pcs) – 5g
Pickled ginger – 10g
Oyster mushroom – 15g
Green pepper (cut to pcs) – 5g
Red pepper (cut to pcs) – 5g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce
Ruei Chun Grandpa Black Bean Soy Sauce
Sugar
Ketchup – 1½ tsp
Cornstarch
Ketchup – 1½ tsp
Cornstarch
Water – 90 ml
做法:
- 菠蘿用熱鹽水浸後撈起備用。
- 炒香素琵琶豆腐後,盛起備用。
- 炒香秀珍菇、青椒、紅椒、指薑、菠蘿後,水及調味料煮滾。
- 下素琵琶豆腐及生粉水,滾起即可。
Steps:
- Soak pineapple in hot salty water, drain and set aside.
- Sear pipa tofu, set aside.
- Sauté oyster mushroom, green pepper, red pepper, pickled ginger and pineapple. Add water and seasoning, bring to boil.
- Add pipa tofu and cornstarch slurry, bring to boil and ready to serve.

