Japanese Tofu with Enoki Mushroom金针菇日本豆腐

Name: Japanese Tofu with Enoki Mushroom金针菇日本豆腐
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: chinese
Ingredients: 0.5 cup oil; 1 enoki mushroom; 2 Japanese tofu; 1 Tomato; 3 tbsp Ketchup; 1 tbsp Sugar

Based on 1 ratings

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Linlin Wang

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 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

½ cup

oil

enoki mushroom

Japanese tofu

Tomato

3 tbsp

Ketchup

1 tbsp

Sugar

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!
Enjoy your meal!