Japanese Tofu with Enoki Mushroom金针菇日本豆腐
Community member
"It’s a healthy and tasty dish. Japanese tofu is tender and bouncy. Enoki mushroom is quite chewy. They perfectly match the sweet and sour taste of tomatoes. I hope you like this recipe!"
Difficulty
Easy 👌Ingredients
Step 1/5
This is what Japanese tofu looks like~ The brand does not really matter as long as it’s round
Step 2/5
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
Step 3/5
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.
Step 4/5
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.
Step 5/5
Keep the soup boiling for around three minutes and it’s done! Bon appetite!
