Enoki Mushroom and Egg Tofu Pot
Cuisine: Chinese
Enoki Mushroom and Egg Tofu Pot is a home-style vegetable dish at difficulty 2/5 (Easy), about 606 kcal. Ingredients and step-by-step instructions are below, with notes for home cooking.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
606 kcal
Ingredients
- Enoki mushrooms
- Japanese tofu (egg tofu)
- Bird's eye chilies
- Light soy sauce
- Oyster sauce
- Salt
- Sugar
- Cooking oil
Steps
- Slice the tofu and pan-fry over low heat until golden on both sides; set aside.
- Mince the garlic; mix light soy sauce, oyster sauce, dark soy sauce, sugar and 100 ml of water into a sauce and set aside.
- Heat the pan with oil; when hot, add the bird's eye chilies and garlic and fry until fragrant. Add the enoki first and stir-fry until soft, lay the fried tofu flat on top of the enoki, pour in the sauce from step 2, braise for 5 minutes, then reduce the sauce over high heat.
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Notes
Enoki mushroom and egg tofu pot is a home-style dish with a rich savory sauce that goes great with rice: the tofu is crisp outside and tender inside, and the enoki is smooth and full of flavor. Enoki are rich in amino acids and dietary fiber, and egg tofu provides quality protein, making it nutritious and appetizing. The steps are simple and beginners can master it easily; it takes about 30 minutes from prep to serving.
Estimated difficulty: ★★
Estimated calories: 606 kcal
Calculation:
Per serving:
- Enoki mushrooms 1-2 bunches
- Tofu 2 packs
- Bird's eye chilies 3-5, chopped
- Garlic 2-3 cloves
- Light soy sauce 15ml
- Oyster sauce 5ml
- Dark soy sauce 3ml
- Sugar 3g
- Cooking oil 10-15ml
- Be sure to stir-fry the enoki until soft first
- Try not to stir the tofu, as it breaks easily