泰式香辣豆腐絲湯 Thai Spicy Tofu Soup

泰式香辣豆腐絲湯 Thai Spicy Tofu Soup
06/04/2018 Green Common

泰式香辣豆腐絲湯

Thai Spicy Tofu Soup

 

Green Common Chief Foodie Officer 陳鑑昌

Athlon Chan, Chief Foodie Officer of Green Common

食譜特色

  • 帶有微辣的泰式冬蔭公醬令豆腐湯開胃惹味,尤其適合夏天享用。

材料:

  • 滑豆腐  1磚
  • 秀珍菇 (手撕)   7隻
  • 冬菇 (浸軟,去椗,切粒)   4隻
  • 車厘茄 (切粒)    5粒
  • 茄子 (切粒)   ½條
  • 水   1.5公升
  • 粟米粒   ½罐
  • 芫茜   適量

調味料:

  • 泰式羅勒醬   3湯匙
  • 冬蔭公醬   3湯匙

烹調步驟:

  1. 滑豆腐切絲。
  2. 下油燒熱鑊,炒香秀珍菇和冬菇,以泰式羅勒醬及冬蔭公醬調味,再加入車厘茄粒炒勻。
  3. 爆香材料後, 加入水及茄子,滾大約30分鐘。煲滾後,加入粟米粒和豆腐絲再翻滾,灑上芫茜即成。

烹調小貼士

  • 滑豆腐先切薄片,同時用水保持刀鋒濕滑,會較容易切絲。

Recipe Highlights

  • Tom yum paste makes the tofu soup mild spicy and appetising, particularly for summer.

Ingredients:

  • Soft tofu 1 block
  • Oyster mushroom (hand shredded)   7 pieces
  • Shiitake mushroom (soaked soft, destalked and diced)   4 pieces
  • Cherry tomato (diced)  5 pieces
  • Eggplant (diced)   ½ piece
  • Water   1.5 litres
  • Corn kernel   ½ can
  • Coriander   as appropriate

Seasonings:

  • Holy basil paste   3 tbsp
  • Tom yum paste   3 tbsp

Cooking Steps:

    1. Julienne the tofu.
    2. Heat oil in a pan and fry the oyster and shiitake mushrooms. Season with holy basil paste and tom yum paste. Add the cherry tomatoes and stir well.
    3. After frying the ingredients, add water and the eggplant. Boil for about 30 minutes. Then add the corn kernels and tofu and cook a little longer. Sprinkle some coriander on top to serve.

Cooking Tips

  • Cut the soft tofu into thin slices first. Keeping the knife moist throughout with water makes it easier to julienne the slices.

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