偶爾食欲不振，來個雪菜豆腐粒，家裏老人家總是會添飯。這是簡易版，現成的雪菜和毛豆或青豆，十分鐘就上菜，美味下飯。
雪菜毛豆豆腐粒
材料：
一盒板豆腐 或 一磚硬豆腐（切粒）
一包 雪菜（原味）
半碗 急凍毛豆仁或青豆（可用新鮮豆）
薑末
辣椒末（視乎自己吃辣程度）
水 適量調味：
鹽 1/4茶匙
糖 少許
白胡椒粉 少許
芝麻油 少許
做法︰
解凍毛豆或青豆；
鑊裏加水，燒熱後下海鹽，豆腐粒放入鹽水中，稍微燙煮約十至三十秒以保持形狀，且更容易入味，撈起備用；
燒熱鑊，下油，下薑末和辣椒末。放入毛豆或青豆，和雪菜炒勻，加調味料和適量水，再放入豆腐粒略煮，即可上碟。
溫馨提示：
如用新鮮毛豆或青豆，將豆洗淨，放入滾水中汆燙約三分鐘，撈出泡冷水，備用。（汆燙可去除豆腥味且容易入味，泡冷水能保持毛豆或青豆顏色翠綠。）
Pickled Potherb Mustard with Edamame / Peas and Tofu Dices
Ingredients :
1 pack of extra-firm block tofu or 1 piece of firm tofu (diced)
1 pack of pickled potherb mustard (original)
1/2 a bowl frozen shelled edamame or peas (or fresh edamame)
Minced ginger
Minced chilli (to your taste)
WaterSeasonings :
1/4 tsp salt
A pinch of sugar
A sprinkle of white pepper powder
A drizzle of sesame oil
Steps :
Defrost the shelled edamame or peas.
Add some water to a wok. Bring to the boil. Season with a pinch of sea salt. Add the tofu dices and blanch for 10-30 seconds, so that they do not break apart. It also helps the tofu to absorb more flavour. Drain well and set aside.
Heat a wok. Add a drizzle of oil, then add the minced ginger and chilli. Stir fry the edamame or peas and pickled potherb mustard. Add the seasonings and pour in some water. Transfer the tofu dices back to the wok and simmer for a while. Dish up.
Tips :
If you use fresh edamame or peas, wash them first, then blanch in boiling water for roughly 3 minutes. Drain and soak in cold water. Set aside. (Blanching helps to remove the beany flavour and makes the edamame or peas tastier. Soaking in cold water keeps the edamame green.)