时间：04/11/2026 04/12/2026
地点：星海禅修中心
主讲：净真
每周一素
干煎豆腐排
简介：
这是一道外酥里嫩的斋食家常菜，豆腐经干煎后香气浓郁，口感层次分明，简单调味即可呈现纯粹风味。
材料：
北豆腐 300克（切厚片）
酱油 1汤匙
白胡椒粉 适量
盐 适量
食用油 2汤匙
做法：
1.准备食材：
豆腐切成约1厘米厚的片，用厨房纸轻压吸去表面水分。
2.预热锅具：
平底锅加热，倒入食用油，转中火加热至微微冒热气。
3.干煎豆腐：
放入豆腐片，保持中火慢煎，每面煎约2–3分钟，至表面金黄微脆。
4.调味入味：
加入酱油、少许盐和白胡椒粉，轻轻翻动，使豆腐均匀裹味。
5.完成装盘：
煎至两面均匀上色且香气溢出后关火，盛出装盘即可食用。
Date: 04/11/2026 04/12/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Pan-Fried Tofu Steaks
Summary:
This is a crispy-on-the-outside, tender-on-the-inside vegetarian dish, where tofu is pan-fried to develop a rich aroma and satisfying texture with simple seasoning.
Ingredients:
Firm tofu 300g (cut into thick slices)
Soy sauce 1 tbsp
White pepper powder to taste
Salt to taste
Cooking oil 2 tbsp
Instructions:
1.Prepare ingredients:
Cut tofu into slices about 1 cm thick. Pat dry with kitchen paper to remove excess moisture.
2.Preheat the pan:
Heat a flat pan, add cooking oil, and warm over medium heat until hot.
3.Pan-fry tofu:
Place tofu slices in the pan and fry over medium heat for 2–3 minutes on each side until golden and slightly crisp.
4.Season:
Add soy sauce, a little salt, and white pepper powder. Gently turn to coat evenly.
5.Finish and serve:
Once both sides are evenly browned and fragrant, turn off the heat and serve immediately.
