Enoki Mushroom And Tofu

This is sort of my family’s recipe.  I don’t know how it started in my family, but my mom started cooking this dish.

 

 

Basically, it is a hearty dish by itself.  It can be modified to be a soup dish if needed or thicker sauce with some corn starch.

1 box of tofu (16 oz)
1 tsp oil
1 bunch of enoki mushroom ( 金針菇 ; jin zhen gu; ㄐㄧㄣ ㄓㄣ ㄍㄨ )
2
 tsp salt (or use miso paste!)
1 tbsp granulated sugar
1/4 tsp black pepper (sprinkle or to taste)
(I also like to tear some nori seaweed in there 1 or 2 minutes before I remove it from heat, drizzle sesame oil on if you want)

Cube the tofu (0.5 to 1 inch on each side)
Heat a saute pan at high heat for 30 seconds, then put in the oil for another 30 seconds
Put the tofu in and cover the pan, wait for the tofu to stop sizzling, then turn the heat down to medium for 5 minutes
In the mean time, cut the woody end from the enoki mushroom
Put the enoki mushroom in the pan, stir in with tofu, cook for 1 minute covered
Mix in salt, sugar, and black pepper, cook for 5 more minutes, remove from heat

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, Food and drink, miso, mushroom, olive oil, Recipes, seaweed, sesame oil, spring, summer, tofu, winter and tagged , . Bookmark the permalink.

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