「香椿豆腐蟹爪菇」專為有心食素，卻無煮意的人而設，是簡單煮意、本真之味的家常小菜！蟹爪菇爽滑鮮甜，嫩豆腐入口即化。食材簡單，唯一調味醬料只是香椿醬，獨特味道運化成菜式香味靈魂。廚房小白也能零失敗，拌飯拌麵兩皆宜，色香味都高顏值，容易做，好味道，回頭率極高！
香椿豆腐蟹爪菇
材料（2-3人份）：
蟹爪菇 1包
滑豆腐 1磚
香椿醬 2湯匙（可因應喜好加減）
薑絲 適量
芫茜 適量
做法︰
先切去蟹爪菇頭頂，撕開，沖洗，瀝乾水份。
熱鍋下油，放入薑絲炒至金黄色，然後倒入蟹爪菇，炒至釋水收縮，滲出香菇氣味。
倒入豆腐一起炒煮約兩三分鐘。
加兩湯匙香椿醬，炒勻。
上碟前放上切碎的芫茜拌勻，上碟後再灑上少許新鮮芫茜，完成。
Tofu Shimeji Mushroom Stir-Fry in Toona Sauce
Ingredients (serves 2-3):
1 pack of shimeji mushrooms
1 block of silken tofu
2 tbsp toona sauce (adjust the quantity to your taste)
A pinch of Shredded ginger
A pinch of Coriander
Directions :
Chop off the roots of the shimeji mushrooms. Separate the mushrooms by hand. Rinse and drain.
Heat the wok. Add a drizzle of oil. Stir-fry the shredded ginger until golden. Add the shimeji mushrooms. Stir-fry until they release water, shrink and become aromatic.
Add the tofu. Stir-fry everything for around 2-3 minutes.
Season with 2 tablespoons of toona sauce. Toss well.
Add some shredded coriander. Mix everything well and transfer to a dish. Garnish with a sprinkle of fresh coriander on top. Ready to serve.