五彩蒸豆腐泥 Steamed Mashed Tofu

材料A：
水豆腐400克、金针菇1包（切小段）、红萝卜香油1½茶匙
材料B：
鲜冬菇3朵、素蟹棒3条、红甜椒30克、青甜椒30克、（全切丁）、粟米粒30克
调味料A：
盐¼茶匙、糖¼茶匙、粟粉1茶匙、红萝卜香油1茶匙
调味料B：混合
盐½茶匙、糖¼茶匙、胡椒粉¼茶匙、粟粉½茶匙、香菇精½茶匙、水½碗
做法 ：
1 豆腐冲洗，放入碗中压成泥，加入金针菇和A调味料拌匀。（图1-2）
2 取一中型深碗铺上保鲜纸，倒入豆腐混合料，放入蒸锅中蒸15分钟，然后倒扣入大盘中。（图3）
3 锅中烧热油1茶匙，先炒香冬菇，加入其余B材料和调味料B一起炒均匀，至汁浓稠。（图4-5）
4 盛起淋上蒸好的豆腐上，再淋上红萝卜香油享用。（图6）

INGREDIENTS
A: 400g soft tofu, 1 pkt Enokitake mushroom (cut sections),1 ½ tsp carrot oil (add last)
B: 3 pcs fresh mushroom, 3 mock crab sticks, 30g redcapsicum, 30g green capsicum (diced all), 30g corn kernel

SEASONING: combined
A: ¼ tsp salt, ¼ tsp sugar, 1 tsp corn flour, 1 tsp carrot oil
B: ¼ tsp salt, ¼ tsp sugar, ¼ tsp pepper, ½ tsp corn flour, ½tsp mushroom stock granule, ½ bowl water,

METHOD
1 Rinse and mash tofu in bowl, and then add in Enokitake mushroom and seasoning A. (pic 1-2)
2 Cover the bottom of a mid-size bowl with cling, pour in tofu mixture, steam for 15 minutes; dislodge onto a
plate. (pic 3)
3 Heat 1 tsp oil in wok, sauté mushroom until fragrant; add in remaining ingredients B and seasoning B, stir-
fry until gravy thicken. (pic 4-5)
4. Dish out, pour over steamed tofu and drizzle carrot oil on top to serve. (pic 6)