时间：06/21/2025 06/22/2025
地点：星河禅修中心
主讲：黄云全
每周一素
香菇炖豆腐
简介：
这是一道鲜香醇厚、营养丰富的斋食炖菜，豆腐嫩滑吸收香菇的浓郁风味，口感细腻可口。
材料：
香菇 150克（新鲜或泡发的干香菇）
豆腐 300克（切块）
红椒 50克（切丝）
生抽 1汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
清水 适量
做法：
1.准备食材：
香菇洗净切片，豆腐切块，红椒切丝备用。
2.煎香豆腐：
热锅加少许油，放入豆腐块小火煎至两面微微金黄，盛出备用。
3.炒香香菇：
锅中再次加油，放入香菇翻炒至出香味并微微出水。
4.炖煮入味：
加入生抽、素蚝油、盐和白胡椒粉翻炒均匀，倒入适量清水，放入煎好的豆腐，小火炖煮10分钟。
5.完成装盘：
加入红椒丝翻拌均匀，稍微收汁后关火，盛出装盘即可享用。
Date: 06/21/2025 06/22/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Braised Tofu with Shiitake Mushrooms
Summary：
This is a rich and flavorful vegetarian stew, where tender tofu absorbs the umami of shiitake mushrooms, creating a smooth and delicious dish.
Ingredients：
Shiitake mushrooms 150g (fresh or rehydrated dried mushrooms)
Tofu 300g (cut into chunks)
Red bell pepper 50g (sliced)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Water as needed
Instructions：
1.Prepare ingredients:
Wash and slice the shiitake mushrooms, cut the tofu into chunks, and slice the red bell pepper.
2.Pan-fry the tofu:
Heat a little oil in a pan, add the tofu, and pan-fry over low heat until both sides are slightly golden. Set aside.
3.Stir-fry the mushrooms:
Add more oil to the pan, stir-fry the shiitake mushrooms until fragrant and slightly softened.
4.Braising:
Add soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Stir well, then pour in water and return the tofu to the pan. Simmer over low heat for 10 minutes.
5.Finish and serve:
Add the red bell pepper, stir to combine, and allow the sauce to slightly reduce before turning off the heat. Serve warm.
