Enoki Mushroom Grilled Japanese Tofu
1.
Take out the Japanese tofu whole piece and cut into 6mm thick sections. Rinse the enoki mushrooms with clean water, then cut off a small section of the roots. Rinse the millet peppers and cut them into chili rings. Finally, peel the garlic and chop it for later use;
2.
Add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, half a spoon of starch, and a bowl of water in a small bowl, and mix well;
3.
Put an appropriate amount of starch in the bowl and twist the bowl up and down to make the surface of Japanese tofu evenly stick to the starch;
4.
Add wide oil to a non-stick pan. After the oil is hot, place the Japanese tofu flat in the pan, fry until the surface is golden, remove the oil control and set aside;
5.
With the bottom oil in the pot, pour in the minced garlic and chili rings, stir fry for a spicy flavor, continue to pour the enoki mushrooms, stir fry slightly to soften;
6.
Then pour in the fried Japanese tofu cubes, evenly pour in the prepared sauce, and stir evenly, until the sauce thickens on high heat, then it can be taken out of the pot and plated;
Tips:
1. As we all know, Japanese tofu is very fragile, so when removing the outer packaging, you can use scissors to slowly cut it along the side seal. Do not squeeze it out directly, so that the Japanese tofu taken out can be complete!
