艾汤姜麻酱豆腐TOFU IN RAMIE & GINGER SAUCE

姜麻酱做法Method for ginger sauce : 以白镬炒干姜的水份，加入麻油炒至金黄色，再加入豆酱、有机糖蜜和素 G 粉爆香，取出，即成姜麻酱。Stir-fry ginger in dry wok until water evaporated, then add in sesame oil and sauté until golden brown; add in soy bean paste, organic molasses and vegetarian stock, stir-fry until fragrant, dish out and serve as sauce.

豆腐做法Method for tofu : 1. 将日本豆腐切成 4 段，隔水蒸 5 分钟，取出，放上姜麻酱。Cut one tube of Japanese tofu into 4 blocks, steam for 5 minutes and dish out, spread ginger sauce on top.

2. 用电动研磨机把艾叶加清水搅烂，过滤成艾汁，加入其余调味料拌匀待用。Blend ramie leaves with water and filtered, add seasonings and set aside.

3. 用麻油爆香姜茸，加入艾叶汤煮滚，淋在豆腐旁，放上装饰料趁热享用。Sauté old ginger with sesame oil until fragrant, add in Ai Ye juice and bring to boil, pour around tofu and garnish with basil leaves, serve hot.