Enoki Mushroom with Japanese Egg Tofu Pot - 金针菇日本豆腐煲

This is a wonderful way to cook Japanese egg tofu, initially fried it then dump all ingredients into a pot! You will definitely love this dish, everyone will come back and want to have more! It’s a must try recipe, yummy!


... Happy frying!




~ Enoki Mushroom with Japanese Egg Tofu Pot - 金针菇日本豆腐煲 ~


Ingredients:

(Serve 3)


4 gloves garlic (chopped)

1/2 chili (chopped)

1 packet enoki mushroom (cut away the roots)

3 tube japanese tofu (cut into 1.5cm thick)

Cornflour


Sauces:

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

Pepper

1/2 tbsp sugar

2 cup water

(mixed all sauces ingredient in a bowl, set aside)


Garnishing:

red chili (chopped)


Methods:

1. Dapped the tofu with cornflour, make sure it is fully covered with cornflour and fry in the oil until golden brown over MEDIUM heat.

2. Fry the garlic & chili in a pot until fragrant, add in the washed enoki continue to fry until soften over LOW heat.

3. Add in the fried tofu, pour over the sauces and cover it with lid. Simmer for 10 minutes over LOW heat.

4. Dish out in a bowl, garnish with red chili and served while hot.







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