China · Home-style
Enoki Mushrooms with Japanese Tofu
Japanese tofu pan-fried until golden and braised with enoki mushrooms in a soy, oyster sauce and sugar reduction. Savory and soft-edged.
Japanese tofu is the silken, set-with-starch kind that holds its shape far better than ordinary tofu, which is why it is fried rather than simmered here. Enoki mushrooms are added first and cooked down, so the whole pot finishes in one move. The sauce is reduced hard at the end, and the fried tofu laid on top drinks it up without falling apart.
Ingredients
- enoki mushrooms2 pieces
- bird's eye chilies5 pieces
- garlic cloves3 pieces
- light soy sauce15 ml
- oyster sauce5 ml
- dark soy sauce3 ml
- sugar3 g
- cooking oil5 ml
Directions
- 1
Slice the tofu and fry it over low heat until golden on both sides, then set aside.
- 2
Chop the garlic and mix the light soy sauce, oyster sauce, dark soy sauce, sugar and 100 ml of water into a sauce.
- 3
Heat the oil in the wok, add the bird's eye chilies and chopped garlic and fry until fragrant, then add the enoki mushrooms and cook until soft. Lay the fried tofu flat on top, pour in the mixed sauce, cover and simmer for 5 minutes, then reduce over high heat.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.