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Newsletter: November 2011

Ingredients: Tomatoes, frozen tofu, ginger paste, mushroom flavour enhancer.


  1. Remove the frozen tofu from the fridge for defrosting. After which, drain the water from the tofu completely, dice finely and set aside. Wash and cut the tomatoes, set aside.
  2. Heat and oil the wok, stir fry the ginger paste until fragrant. Next, toss in the tomatoes and sauté them lightly, season them with a pinch of salt and continue to stir fry until they turn into a pasty consistency. After which, add in the tofu pieces and stir fry them with mushroom flavour enhancer.

Things to note:

  1. Moisture in the tofu must be completely sieved to prevent the forming of additional sauce for optimal taste.
  2. Salt must be added while frying the tomatoes to obtain the juice for optimal taste.

原料: 蕃茄、凍豆腐


  • 平時豆腐放冷凍室凍硬,吃時解凍,注意,解凍後要捏去水,撕小塊; 蕃茄洗淨切塊。
  • 起鍋熱油,爆香薑末,倒入蕃茄翻炒,加少許鹽,待炒出蕃茄醬汁狀後,放入凍豆腐繼續翻炒,並加蘑菇精調味即可出鍋。


  • 凍豆腐解凍後一定要擠去水份,否則做出來的菜有湯汁,就不好吃了。
  • 炒蕃茄一定要加鹽才易出水成蕃茄汁,而且這道菜一定要炒成蕃茄汁狀才好吃。

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