麻婆豆腐(豆渣) Vegan Mapo Tofu (soybean dregs/okara） 整完豆漿後會淨底好多豆渣，就咁食就唔係太好味，但豆渣係好有益既材料，用黎煮餸其實都好好用，今次就煮可以餸好多碗飯既麻婆豆腐～ 材料（4人份) 豆腐 2磚 豆渣 80克(沒有可省略) 鮮冬菇 5粒(沒有豆渣可加至8-10粒) 辣豆瓣醬 2湯匙 蔥 2條 - 1 薑蓉 1茶匙 蒜蓉 1茶匙 豆豉 1茶匙 花椒粒 1茶匙 砂糖 2茶匙 胡椒粉 1茶匙 麻油 1茶匙 生粉水 (1茶匙生粉，3茶匙水) 辣椒油 少許(可省略) 做法： 1/ 蔥切成蔥花，薑蒜磨蓉(或拍鬆後切幼粒），豆豉切碎 2/ 豆腐切塊、冬菇切細粒，煲滾水加鹽，放豆腐焯1-2分鐘 3/ 中小火燒熱鍋落油，爆花椒粒至金黃撈起，加入薑蓉、蒜蓉和豆豉爆香， 加入辣豆瓣醬炒2分鐘 4/加入菇粒、豆渣炒至菇軟身，放入一杯水攪勻，加入豆腐煮滾，加入糖、胡椒粉、辣椒油、一半蔥花，輕手拌勻，分兩次加入生粉水，煮至收杰可掛在豆腐即可，加入麻油上碟，撤上蔥花完成 *我的芡汁係多一倍的生粉水，所以比較杰身，留返D汁撈面，正～ ~~~~~~~~~Follow my intasgram ( niceylife ) for more updates！~~~~~~~~~ Ingredients(serve for four) 2 bricks of soft tofu 80g of soybean dregs(okara) 5 pieces of mushroom (10 pieces if no soybean dregs) 2 tbsp of spicy broad bean paste 1 spring onion 1 tsp of ginger paste 1 tsp of garlic paste 1 tsp of fermented black beans 1 tsp of Sichuan peppercorn 2 tsp of sugar 1 tsp of white pepper 1tsp of sesame oil cornstarch solution (1 tsp of cornstarch,3 tsp of water) few drops of chilli oil（optional） Step： 1/ chop the spring onion and finely chop fermented black beans, mince the ginger and garlic 2/ cut the tofu into cubes and dice the mushroom, boil a pot of water, add some salt, simmer the tofu cubes for 1 to 2 mins. 3/ heat the pan and add oil，fry the sichuan peppercorn until golden, take out the sichuan peppercorn，add the minced garlic and ginger, fermented black beans and spicy broad bean paste, stir fry for 2mins 4/add the mushroom and soybean dregs, stir fry for 2-3 mins，pour a cup of water and slowly add tofu，simmer for 3-4 mins，add the sugar, white pepper, chilli oil and half of the spring onion，gentility stir well，add the cornstarch solution by two times，stir well and cook until the sauce thick enough to cling onto the tofu cubes，add sesame oil and the rest of spring onion.
