时间：10/31/2026 11/01/2026
地点：星河禅修中心
主讲：陈双双
每周一素
家常豆腐
简介：
这是一道外皮金黄、口感鲜香的经典斋食家常菜，豆腐搭配多种蔬菜与酱汁，简单美味又下饭。
材料：
老豆腐 300克（切厚片）
胡萝卜 50克（切片）
青椒 50克（切块）
红椒 50克（切块）
香菇 50克（切片）
生抽 1.5汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
生粉 适量（裹豆腐用）
清水 适量
食用油 适量
做法：
1.准备食材：
老豆腐切厚片，胡萝卜、青椒、红椒和香菇分别切好备用。
2.煎豆腐：
豆腐片表面均匀裹上一层生粉，热锅加油，豆腐下锅中小火煎至两面金黄，盛出备用。
3.炒蔬菜：
锅中留底油，放入胡萝卜和香菇炒香，再加入青椒和红椒翻炒均匀。
4.调味煮制：
加入生抽、素蚝油、盐和白胡椒粉，倒入适量清水，放入煎好的豆腐片，盖锅小火焖煮2分钟。
5.完成装盘：
汤汁略收浓后，翻拌均匀，盛出装盘即可享用，外香里嫩，鲜香可口。
Date: 10/31/2026 11/01/2026
Location: Star River Meditation Center
Teacher: Shuangshuang Chen
Weekly Buddhist Cuisine Menu
Homestyle Tofu
Summary：
This is a classic vegetarian dish featuring pan-fried tofu with assorted vegetables in a savory sauce — simple, delicious, and perfect with rice.
Ingredients：
Firm tofu 300g (cut into thick slices)
Carrot 50g (sliced)
Green bell pepper 50g (cut into chunks)
Red bell pepper 50g (cut into chunks)
Shiitake mushrooms 50g (sliced)
Soy sauce 1.5 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Cornstarch as needed (for coating tofu)
Water as needed
Cooking oil as needed
Instructions：
1.Prepare ingredients:
Cut the tofu into thick slices. Slice the carrot, peppers, and shiitake mushrooms.
2.Pan-fry tofu:
Lightly coat tofu slices with cornstarch. Heat oil in a pan and pan-fry tofu until both sides are golden brown. Set aside.
3.Stir-fry vegetables:
In the same pan, stir-fry carrot and shiitake mushrooms until fragrant. Add green and red bell peppers and stir well.
4.Simmer tofu:
Add soy sauce, vegetarian oyster sauce, salt, white pepper powder, and a bit of water. Return tofu to the pan, cover, and simmer for 2 minutes.
5.Serve:
Once the sauce thickens slightly, gently toss everything together and serve hot. Enjoy the crispy tofu with tender vegetables.
