Tuesday, 20 October 2015

黄金奶油豆腐 ~ Golden Tofu with Creamy Pumpkin Gravy


食谱取自 :素食大牌档

黄金奶油豆腐

材料:
3 硬豆腐(切块)
2
2大匙 马芝林
1大匙 姜碎
1大匙 嫩南姜碎
2 指天椒(切粒)
3 咖喱叶
1 白玉菇(切除根部

酱料(拌匀):
150g  南瓜泥
100ml  椰浆
80ml 水

调味料:
1/2小匙
1/4小匙 胡椒粉
2小匙 咖喱粉

做法 :
1. 把豆腐放入热油,用大火炸至金黄色,捞起沥干油,待用。

2. 热溶2大匙马芝林,炒香姜碎,南姜碎,指天椒和咖喱叶,加入白玉菇炒匀。

3. 加入酱料和调味料煮滚,最后加入炸好的豆腐炒匀,上碟享用。



Recipe source : Yummy Hawker’s Fair – Secret Vegetarian Recipes

Golden Tofu with Creamy Pumpkin Gravy

Ingredients :
3 blocks firm tofu ( cut into pieces )
2cups oil
2tbsp margarine
1tbsp chopped ginger
1tbsp chopped galangal
2 chilli padi ( chopped )
3 sprigs curry leaves
1 box white shimeji mushrooms ( removed the roots )

Sauce ( mixed ) :
150g pumpkin  puree
100ml coconut milk
80ml water

Seasoning :
1/2tsp salt
1/4tsp pepper
2tsp curry powder

Method :
1. Deep-fry tofu in hot oil at high heat until golden brown , Dish and drain , set aside .

2. Melt 2tbsp margarine in wok , stir-fry chopped ginger , galangal , chilli padi and curry leaves until aromatic . Add in white shimeji mushrooms and stir-fry until well mixed .

3. Add in sauce ingredients , seasoning and bring to boil . Lastly add fried tofu and stir-fry until well mixed . Dish up and serve .




This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

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