【塑身低碳水】豆腐新花樣-咖喱炒豆腐配牛油果醬

有沒有人跟我一樣,乍眼看頂部以爲是tapas上的滑蛋。其實是咖喱風味的炒豆腐，他的溼潤度與綿密感和炒蛋真的還有點形似。吃素的小夥伴也可以用這道炒豆腐來代替炒蛋。再加上牛油果醬豐富的口感，大滿足◉‿◉

菜譜是兩份的量。若有不合理處，請各路大仙指點。翻譯自菜譜獻上菜譜原視頻連結剩下的兩個豆腐菜譜，之後吃肥了繼續出，歡迎大家關注。

用料  

【塑身低碳水】豆腐新花樣-咖喱炒豆腐配牛油果醬的做法  

1. 在不粘鍋中加入30ml橄欖油，煎出泡沫時加入10ml薑黃粉和15ml咖喱粉，翻炒一會後加入豆腐塊兒。用勺子或鏟子碾碎豆腐，將他們全部裹上香料，並在鍋裏稍加熱一下即可。
   
   Step 1COOK THE TOFUAdd the ghee to a small non stick frying pan. Let it melt and begin to bubble, then stir in the turmeric and curry powder. Let the spices toast for a minute before adding the block of tofu. Use a spoon or spatula to break it up and coat all the pieces in the spiced butter. Only cook for a few minutes to heat the tofu through.

2. 在鍋裏拌入30ml酸奶，加入切碎的香菜。根據自己口味加鹽和辣椒調味。
   
   Step 2ADD THE YOGHURTStir through the yoghurt then chop the coriander and add that too. Season well with salt and pepper.

3. 製作牛油果醬。用勺子挖出牛油果肉並切碎，加入青檸汁、橄欖油、紅椒和鹽拌勻。把牛油果醬塗在烤好的麪包上，頂部配上炒豆腐。
   
   Step 3MAKE THE GUACAMOLEDe-stone the avocado and scoop out the flesh. Tip it into a small mixing bowl and mash with the lime juice and olive oil. Toast the bread then spread over the avocado. Top with the creamy scrambled tofu.

4. 最後，用切碎的紅椒和少量香菜裝飾，兩人份的炒嫩豆腐配牛油果醬就可以上桌啦。
   配上一份清爽沙拉和牛奶果汁，一份快手美味的餐食就搞定了。當然我一個人能吃掉全部，所以沒對象也是有理由的......
   Step 4SERVE UP! Slice the chilli and use it to garnish with a few extra sprigs of coriander. Serves 2