脆豆腐配炒香菇菠菜 Scrambled Tofu with Sautéed Spinach and Shiitake Mushrooms

脆豆腐配炒香菇菠菜 Scrambled Tofu with Sautéed Spinach and Shiitake Mushrooms
06/04/2018 Green Common

脆豆腐配炒香菇菠菜

Scrambled Tofu with Sautéed Spinach and Shiitake Mushrooms

 

Grassroots Pantry創辦人及行政總廚 Peggy Chan

Peggy Chan, Founder & Executive Chef of Grassroots Panty

食譜特色

  • 這是炒蛋的變奏版,豆腐含豐富蛋白質,再加上冬菇菠菜,就成爲營養豐富的早餐。

材料:

  • 硬豆腐   1磚
  • 椰子油   1湯匙
  • 小茴香粉   1/4茶匙
  • 乾芫茜碎   1/4茶匙
  • 薑黃粉   1/2茶匙
  • 冬菇   2隻
  • 菠菜   1棵
  • 多士   1塊

調味料:

  • 鹽   適量
  • 黑胡椒粉   適量

烹調步驟:

  1. 在一大碗中用手壓碎豆腐。
  2. 用中至大火燒熱易潔鑊,加入椰子油和香料拌勻炒香,再加入碎豆腐炒勻,用鹽及胡椒調味。
  3. 燒熱另一隻鑊,炒香冬菇及菠菜,用鹽及黑胡椒粉調味,伴多士上碟即成。

烹調小貼士

  • 豆腐炒得越久會越乾身及脆口。

Recipe Highlights

  • This is based on the popular scrambled egg dish. Tofu is a rich source of protein and makes a healthy breakfast when served with sautéed spinach and shiitake mushrooms.

Ingredients:

  • Firm tofu  1 block
  • Coconut oil   1 tbsp
  • Ground cumin  1/4 tsp
  • Ground dried coriander  1/4 tsp
  • Ground turmeric   1/2 tsp
  • Shiitake mushroom   2 pieces
  • Spinach  1 bunch
  • Toast  1 slice

Seasonings:

  • Salt to taste
  • Ground black pepper to taste

Cooking Steps:

    1. In a mixing bowl, squeeze and crumble up the firm tofu.
    2. Preheat a non-stick pan over medium to high heat. Add the coconut oil and spices and stir-fry until aromatic. Toss in the crumbled tofu. Season with salt and pepper.
    3. In a separate pan, preheat and sauté the mushrooms and spinach. Season to taste and serve with a slice of toast.

Cooking Tips

  • The longer the tofu is cooked, the drier and crispier it will become.

0 Comments

Leave a Reply