我是個很愛吃豆腐的人,這幾年特別愛上煮的臭豆腐,大部份都是煮 香辣臭豆腐,但久了也想有點變化。這次就要來分享融入不同蔬果的 紅燒蕃茄臭豆腐!
紅燒蕃茄臭豆腐 (全素)
Vegan Braised Tomato Stinky Tofu
一般常見的臭豆腐料理方式就是炸的或是清蒸,但最近特別想吃煮過的蕃茄湯頭的滋味,也是加上冰箱有幾顆蕃茄等著我消滅他們,就查了一下,發現不少素食店都有賣紅燒蕃茄臭豆腐,於是就決定自己來煮了!
這次主要是先參考幾個網路查到的食譜,但我喜歡料理的時候跟著感覺走,所以又有加了一些食材,讓這紅燒蕃茄臭豆腐的滋味更豐富、也更合我的口味!
這次的紅燒蕃茄臭豆腐需要的幾樣食材和 香辣臭豆腐 相同,但融入蕃茄與我愛的胡蘿蔔增加酸甜滋味,也多了天然香料 ─八角,增加整體滋味的層次深度。
此外,我還加了枸杞,讓整體傳達出更自然的甜味,讓鹹、酸、甜三種滋味達到平衡。喔對,還有臭豆腐的”香臭味”,這最後一味很明顯真的要因人而異來判定了 (笑)
讓我覺得很有趣的是,在煮的時候,我發現這紅燒蕃茄湯頭聞起來有點像韓式泡菜湯! 想想應該是因為蕃茄的果酸甜味結合蘿蔔甜味與微辣滋味的緣故,雖然後來拿給葉爸聞,他說不像。(但我真的覺得有像)
這紅燒蕃茄臭豆腐吃起來很暖心,融入蕃茄與八角等食材,讓整體滋味嚐起來更豐富、更有層次。
來動手做吧!
Let’s do this!
(※ 可延伸但勿直接複製內文,並請註明出處與原文網址 ※)
紅燒蕃茄臭豆腐 (全素)
Vegan Braised Tomato Stinky Tofu
作者 Author: 桶子葉 Barrelleaf / Nora Hsu
- 食譜 單位標準&換算+常見問答集: Recipe Measurement+ FAQ
- 特別器具 Special equipment:
食材 :(約 4 – 6 人份)
- 乾香菇 3 個, 浸泡至膨脹
- 油 1/2 Tbsp
- 花椒粉 1/2 tsp
- 老薑 大拇指大小, 切碎
- 胡蘿蔔 1 小根, 切片
- 蕃茄 3 大顆, 切塊
- 臭豆腐 6 塊, 洗淨 切分成 4 小塊
- 辣豆瓣醬 2 Tbsp
- 醬油 1 Tbsp
- 味醂 1 Tbsp
- 水, 適量 加至可稍微淹過豆腐
- 八角 2 個
- 枸杞 1 小把, 稍清洗
- Ingredients:(Serves: 4 – 6)
- 3 dried shiitake mushrooms, soaked
- 1/2 Tbsp oil
- 1/2 tsp ground Sichuan pepper
- A thumb-sized piece of ginger, chopped
- 1 small carrot, sliced
- 3 big tomatoes, chopped
- 6 slice of stinky tofu, rinsed & quartered
- 2 Tbsp chili bean sauce
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- Water, enough to barely cover the tofu, adjust accordingly
- 2 whole star anise
- A small handful of goji berries, rinsed
- 準備工作 Preparation:
- 食材秤量好
- Measure all ingredients.
- 作法/步驟:
- 鍋中放油,以中火熱油鍋,鍋熱後加入薑碎、香菇絲與花椒粉,快速拌炒約 20 – 30 秒
- 放入切塊蕃茄、辣豆瓣醬、醬油、味醂、胡蘿蔔片,拌炒約 30 秒
- 之後放入適量能稍微蓋過豆腐的水、八角、枸杞,煮至沸騰之後,降低火力至微滾
- 加蓋煮約 20 分鐘,至豆腐吸入醬汁
- 試味道可調整添加水量,即可盛碗享用
- Directions:
- Add oil to the pan over medium heat. Once the pan is hot, add the chopped ginger, mushrooms, and Sichuan pepper. Stir-fry for 20 – 30 seconds.
- Add the chopped tomatoes, chili bean sauce, soy sauce, mirin, and sliced carrots. Stir and cook for another 30 seconds.
- Add water enough to barely cover the tofu chunks. Then add the star anise and goji berry. Bring it to a boil, then turn down the heat to simmer.
- Cover and cook for about 20 minutes until the tofu chunks absorb the flavor.
- Taste and add more water to your taste. Enjoy!
- 註
- Notes
- Storage: Store the leftover in an air-tight container in the fridge for 3 days.
- Other Tofu recipes: Vegan Ma-Po Tofu, Vegan Tofu Chocolate Brownies(GF), Skillet Tofu Sandwich
- More Cooking recipes: HERE
- More Vegan recipes: HERE
- My Tools, Equipment & Ingredient List: HERE
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Bon appétit!
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