Friday, July 15, 2016

素豆腐意大利面 Vegetarian Spaghetti Tofu Bolognese

Recently I saw the video version of the similar recipe which pique my interest and hence bookmarked it to try out.
前一阵子在电视上看到一项相似的食谱而马上激起我的兴趣来尝试。

For this recipe I have made some adaptations to suit my preference. As it turns out, this vegetarian version of bolognese spaghetti taste as good as the original meat version plus the added advantage of humanity as no killing of abuse of animal is involved.
我从那食谱做了少许改进来配合家人的喜好。结果,这道制做出来的全素本版的番茄意大利面并不输于肉食版。味道即美味而即没采用到任何杀伤动物的必要,真是太好了!


The soft tofu adds a touch of creaminess to the broth which could easily be used to replace minced meat. Everyone loves the sauce texture! Thumbs up !
采用豆腐碎来取代肉类还有助于汤酱的浓稠度,家里的人员都超爱吃。赞!


素豆腐意大利面
Vegetarian Spaghetti Tofu Bolognaise

Ingredients 材料
(A)
250g Spaghetti 意大利面

(B)
250g Soft Tofu 软豆腐
450g Tomatoes 番茄 (diced切丁)
280g Potatoes 马铃薯 (peeled and cubed 去皮切丁)
125g Fresh White Mushrooms 双孢菇 (diced 切丁)

(C)
600ml Water 清水
1 Tsp Mixed Whole Herbs 意大利混合香料
1 Tsp Italian Herbs 意大利香草
1/4 Tsp Dried Parsley Flakes 干香菜片
1 Tsp Oregano 干牛至
2 Pcs Bay Leaves 月桂叶
1 Bot Prego Mushroom Pasta Sauce 请蘑菇意粉酱 (680g)
3 Tbsp Olive Oil 橄榄油
1-2 Tsp Salt 盐
8-10 Tbsp Tomato Ketchup 茄酱
1-2 Tsp Sugar 糖 (optional自选 )
Black Pepper to Taste 黑胡椒少许


Directions 做法

In the bowl of a food processor, add tofu (B) and 1/3 of the diced tomatoes and pulse blend until shredded. Transfer the contents into a pot.
将豆腐B及1/3的番茄丁一起混入食品加工机打碎后转入煮锅。

Stir in 1/2 of the water (C) and another 1/3 of the diced tomatoes (B) into the pot and allow to boil under medium high heat.   Add 1/2 bottle of the Prego mushroom pasta sauce and continue to simmer the mixture under medium low heat for 15mins.
把1/2的清水C和另1/3的番茄丁加入锅里用大火一起煮熟。再混入1/2瓶的请蘑菇意粉酱混匀,以小火继续焖煮15分钟。


Add Mixed Whole Herbs, Italian Herbs, Oregano, Bay Leaves and dried parsley. Stir to combine.  Allow the sauce to simmer for another 5 mins.
这时便可加入意大利混合香料,意大利香草,干牛至,月桂叶及干香菜片。混匀后又再继续焖煮5分钟。

During this time, heat up 3 Tbsp of Olive oil in another deep frying pot. Toss in diced mushrooms and stir fry for a minute.
在另一个炒锅内,倒入3大汤匙的橄榄油烧热。将双孢菇丁放入翻炒1分钟。

Stir in diced potatoes and continue stir frying for another minute before adding in the balance diced tomatoes.
再放入马铃薯丁,继续翻炒1分钟后才加入剩余的番茄丁翻炒1分钟。

Pour in the balance of the Prego mushroom pasta sauce and water.  Allow the sauce to boil for 3-4 minutes before adding in pepper and salt. Transfer the sauce into the simmering tofu tomato sauce mixture and stir to combine.
将其余的半瓶的请蘑菇意粉酱,清水混入炒锅搅拌均匀。再继续用中小火煮3-4分钟并用盐和胡椒粉调味。再转移入烧开的豆腐番茄酱混合。


Lastly add in tomato ketchup and sugar to the sauce and continue stirring the tofu bolognese sauce under low heat for another 10-15 mins until it reach the desired creamy consistency.
最后加入番茄酱及糖调味,继续翻拌酱料以小火焖煮10至15分钟直到达到理想的浓稠度即可。


Cook spaghetti in a large cooking pot with salted boiling water for 8-10 mins until tender. Drain.
将一大锅略加盐的水烧开,把意大利面放入并搅拌,煮8-10分钟到变软,沥干备用。

Divide the cooked pasta among serving bowls. Spoon the sauce over the pasta and serve warm.
将煮熟的面条倒入各自的盤中,把酱料淋在意大利面上即可





Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Printfriendly

Recent Blog Post

Related Posts Plugin for WordPress, Blogger...