Enoki Mushroom & Japanese Tofu Pot
Enoki Mushroom & Japanese Tofu Pot is an easy everyday dish.
Ingredients and Tools
- Enoki mushrooms
- Japanese tofu (egg tofu)
- Xiaomi chili
- Light soy sauce
- Oyster sauce
- Salt
- Sugar
- Cooking oil
Measurements
- Enoki mushrooms 1-2 bunches
- Tofu 2 packs
- Xiaomi chili 3-5 pieces, chopped
- Garlic 2-3 cloves
- Light soy sauce 15ml
- Oyster sauce 5ml
- Dark soy sauce 3ml
- Sugar 3g
- Cooking oil 10-15ml
Steps
- Slice the tofu, pan-fry over low heat until both sides are golden, remove and set aside.
- Mince the garlic; mix light soy sauce, oyster sauce, dark soy sauce, sugar, and 100ml water into a sauce and set aside.
- Heat oil in a pan; when hot add the Xiaomi chili and minced garlic to release aroma, add enoki mushrooms and stir-fry until soft, lay the fried tofu flat on top of the enoki mushrooms, pour in the sauce from step 2, cover and simmer for 5 minutes, then reduce the sauce over high heat.
Notes
- Enoki mushrooms must be stir-fried until soft first.
- Try not to stir-fry the tofu; it breaks easily. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.