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片 硬豆腐（切块）
2杯 油
2大匙 马芝林
1大匙 姜碎
1大匙 嫩南姜碎
2条 指天椒（切粒）
3支 咖喱叶
1盒 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 盐
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.