份量: 4 人份






豆乾絲             1

小蘇打粉        ½ 小匙

紅蘿蔔絲         1

黃豆芽             2

香菇絲             1

木耳絲             ½

唐芹段             1

蔥絲                 ¼



蒜泥             1 大匙

檸檬汁         1 大匙

醬油             2 小匙

魚露             1 小匙

白砂糖         2 小匙

香麻油         1 大匙





  1. 拿一中型湯鍋煮滾水,加入小蘇打粉後放入豆乾絲川燙一下,2-3 分鐘,撈出馬上放入冰水中降溫,後撈出瀝乾。
  2. 另拿一中型湯鍋煮滾水,川燙紅蘿蔔絲,黃豆芽,香菇絲,木耳絲  ,唐芹段,大約2分鐘,撈出放入冰水中降溫,撈出瀝乾。
  3. C醬材料拌勻後,加入豆乾絲和川燙過的菜料一起攪拌,加入蔥絲一起拌勻,可以酌量加點鹽調味。



Five Delicacies Tofu Noodle Salad


This is a great way to eat tofu.  As many people know, tofu can be rather tasteless if not cooked right.  This is one of the simplest ways to enjoy this naturally healthy food. 




A Group

Tofu Noodle            1 package

Baking Soda           ½ teaspoon


B Group

Carrots(shredded)           1 cup

Soy bean sprouts            2 cups

Mushroom, shredded     1 cup

Wood Ear, shredded       ½ cup

Chinese Celerycut      1 cup

Scallion(shredded)        ¼ cup



C Group

Minced Garlic        1 tablespoon

Lemon Juice           1 tablespoon

Soy sauce               2 teaspoon

Fish Sauce              1 tesapoon

Sugar                      2 teaspoon

Sesame Oil             1 tablespoon

Salt and pepper to taste




  1. Bring water to a boil in a medium sauce pan, add the baking soda, then add the tofu noodle to blanch, 2-3 minutes, drain and submerge into icy water immediately, drain again when cold.
  2. Bring water to a boil in another medium sauce pan, add the vegetables in Group Bblanch for 2 minutes, drain and submerge into icy water, drain again when cold.
  3. Mix C group ingredients in a bowl, add the tofu noodle and blanched vegetables, mix well, then mix in the shredded scallions, add salt and pepper to taste. 


Serving: 4



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