Japanese Tofu with Enoki Mushroom金针菇日本豆腐
This is what Japanese tofu looks like~ The brand does not really matter as long as it’s round
Cut the tomato into small cubes. Cut the root of the Enoki mushroom. Then wash it and break it off. Cut the tofu into rondelles (about 1 inch thick) and cover each piece with corn starch with a little bit of water
Heat up the oil. Fry the tofu when the oil just starts to smoke. It may take five to eight minutes to give the tofu a yellow crispy cover.
Dump the oil and no need to wash the pot. Use the residual to fry the tomato cubes until the juice is sucked out. Add half a bowl of water and wait until it boils to add the mushroom and fried tofu. Add sugar and ketchup and then put the lid on.
Keep the soup boiling for around three minutes and it’s done! Bon appetite!