五彩蒸豆腐泥Steamed Mashed Tofu
- Prep Time20 Mins
- Cook Time20 Mins
- TypeHalal
- View
对于不爱吃蔬菜的孩子来说，弄这道五彩蒸豆腐泥就对了。除了拥有高蛋白质的豆腐，搭配各式切碎的蔬菜，色彩鲜艳十分受欢迎。
【红萝卜油做法请参考】https://bit.ly/3qS0Sdn
Ingredients
材料A
INGREDIENTS A
材料B
INGREDIENTS B
调味料A
SEASONING A：
调味料B：(混合)
SEASONING B：（combined）
Directions
Step 1
豆腐冲洗，放入碗中压成泥，加入金针菇和A调味料拌匀。Rinse and mash tofu in bowl, and then add in Enokitake mushroom and seasoning A.
Step 2
取一中型深碗铺上保鲜纸，倒入豆腐混合料，放入蒸锅中蒸15分钟，然后倒扣入大盘中。Cover the bottom of a mid-size bowl with cling, pour in tofu mixture, steam for 15 minutes; dislodge onto a plate.
Step 3
锅中烧热油1茶匙，先炒香冬菇，加入其余B材料和调味料B一起炒均匀，至汁浓稠。Heat 1 tsp oil in wok, sauté mushroom until fragrant; add in remaining ingredients B and seasoning B, stirfry until gravy thicken.
Step 4
盛起淋上蒸好的豆腐上，再淋上红萝卜香油享用。Dish out, pour over steamed tofu and drizzle carrot oil on top to serve.
