时间：09/26/2026 09/27/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
干锅豆腐片
简介：
干锅豆腐片是一道香辣浓郁、外焦里嫩的素食热菜，豆腐吸满酱香，口感丰富开胃。
材料：
北豆腐 300克（切片）
青椒 半个（切块）
红椒 半个（切块，可选）
香菇 3朵（切片）
生姜 3片（切丝）
干红辣椒 4个（剪段，可选）
花椒 1茶匙（可选）
生抽 1汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 少许
植物油 适量
做法：
1. 准备豆腐：
豆腐切片后用厨房纸吸干表面水分。
2. 煎制豆腐：
锅中加入植物油，将豆腐片煎至两面金黄后盛出备用。
3. 炒香配料：
锅中留少量底油，加入姜丝、花椒和干红辣椒，小火炒香。
4. 翻炒配菜：
加入香菇、青椒和红椒，中火翻炒至略微软化。
5. 回锅调味：
放入煎好的豆腐片，加入生抽、素蚝油、盐和白胡椒粉，大火翻炒均匀。
6. 出锅装盘：
炒至干香入味即可关火盛出，趁热食用口感最佳。
Date: 09/26/2026 09/27/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Dry Pot Tofu Slices
Summary:
Dry pot tofu slices are a flavorful vegetarian dish with crispy edges and tender centers, coated in a rich savory sauce.
Ingredients:
Firm tofu 300g (sliced)
Green bell pepper half (chunked)
Red bell pepper half (chunked, optional)
Shiitake mushrooms 3 (sliced)
Ginger 3 slices (shredded)
Dried red chilies 4 (cut into segments, optional)
Sichuan peppercorns 1 teaspoon (optional)
Soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Vegetable oil appropriate amount
Instructions:
1. Prepare the Tofu:
Slice the tofu and pat dry with paper towels.
2. Pan-Fry the Tofu:
Heat vegetable oil in a pan and fry the tofu slices until golden on both sides. Remove and set aside.
3. Sauté the Aromatics:
Leave a little oil in the pan and stir-fry ginger, Sichuan peppercorns, and dried chilies until fragrant.
4. Cook the Vegetables:
Add mushrooms and bell peppers. Stir-fry until slightly softened.
5. Return and Season:
Add the tofu back into the pan. Season with soy sauce, vegetarian oyster sauce, salt, and white pepper. Stir-fry well over high heat.
6. Serve and Enjoy:
Cook until dry and aromatic, then serve hot for the best texture and flavor.
