昨天上了丹贝（Tempeh）制作过程，马上就做了我思念的丹贝炒豆腐，这个丹贝和豆腐的组合有很多种调味和做法，我今天做的是最简单方便的方法，有兴趣的姐妹们可以试试看哦！

注：丹貝（tempeh）发源于东南亚的印度尼西亚，是一种大豆/豆类发酵食品，又名天培/天贝。

传统的做法是把煮熟脱皮的大豆加入根黴属（Rhizopus spp.）真菌，用香蕉叶包裹，室温（30C／85F）左右发酵36-48个小时，成白色饼状豆制品.可以用来烹调成多种不同的美食，是天然的肉类代替品。

丹贝的蛋白质和氨基酸含量很高，有素食者的肉类的美称，丹贝含有的游离氨基酸为总氨基酸含量的76%，是大豆发酵前的6倍。除此之外，维生素B12的含量也很高，是大豆发酵前的60倍左右。

真是营养好吃的食品，和豆腐/纳豆齐名喔！

Since I have some Home-made Tempeh ready，I waste no time in making the dishes I missed the most-- Tempeh Masak Tofu (Tempeh cooked with Tofu in spicy sauce).

There are many version of this Tempeh Tofu dish, differences mostly came from the sauces. This recipe I made today is one of the easiest. Still as tasty, of course!

材料：

300克丹贝

2块硬豆腐

1只中型洋葱

4-5只青辣椒

3-4瓣大蒜

调味：

3-4 大勺 酱油

1 大勺 红糖

1 大勺 苹果醋/米醋/白醋/柠檬汁

1 小勺 老抽/甜酱油/酱油膏

Ingredients：

300 gms of tempeh

2 firm tofu

1 Medium Size onion

4-5 Green chillies

3-4 Cloves of Garlic

Seasoning:

3-4 tbsp Soy Sauce

1 tbsp Brown Sugar

1 tbsp Apple cider vinegar/vinegar/lime juice

1 tsp Dark Soy Sauce

Home-made tempeh

1. 丹贝切成块状，大约 1.5 cm x 1.5 cm 左右，豆腐块也切成一样大小，洋葱切圈/丝，大蒜切片，辣椒斜切成段，备用。

1. Cubed both tempeh and tofu into  1.5 cm x 1.5 cm in size，slice the onion and garlic, cut the chilies into small piece， or you could slice it length wise according to your preference.

2. Deep fry the tofu and tempeh until golden brown in color. Drain and keep aside.

3. Leave about 1 tbsp of oil in the wok/pan, add the garlic and chili and cook for few minutes, add onion rings. Add brown sugar and cook for 1-2 minutes.

4. Reduce the heat and add soy sauce and vinegar, add tempeh and tofu pieces and mix until all the tofu and tempeh are well coated with the sauce. Its done!