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

126_菠蘿指薑炒素琵琶豆腐
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
 
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
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
 
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce
Sugar
Ketchup – 1½ tsp
Cornstarch
Water – 90 ml
做法:
  1. 菠蘿用熱鹽水浸後撈起備用。
  2. 炒香素琵琶豆腐後,盛起備用。
  3. 炒香秀珍菇、青椒、紅椒、指薑、菠蘿後,水及調味料煮滾。
  4. 素琵琶豆腐及生粉水,滾起即可。
Steps:
  1. Soak pineapple in hot salty water, drain and set aside.
  2. Sear pipa tofu, set aside. 
  3. Sauté oyster mushroom, green pepper, red pepper, pickled ginger and pineapple. Add water and seasoning, bring to boil.
  4. Add pipa tofu and cornstarch slurry, bring to boil and ready to serve. 
CH114_1_長華素琵琶豆腐 (純素)_CH Vegan Pipa Tofu (Vegan)
好素素琵琶豆腐
菠蘿指薑炒素琵琶豆腐
完成