Stewed Tofu with Enoki Mushroom

Name: Stewed Tofu with Enoki Mushroom
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g tofu; 50g Enoki mushroom; 15g oil; 1g salt; 10g ginger; 10g Garlic cloves; 1g black pepper powder; 50g Chive stalk; 1 piece Fungus; 1 piece Red pepper; 20g Pixian Doubanjiang

by Xiancao'er

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

The nutrition of tofu is well known, adding refreshing enoki mushrooms, the flavor is more unique.

Stewed Tofu with Enoki Mushroom

1. Prepare tofu, enoki mushroom, leek, ginger garlic, red pepper.

2. Soak the fungus in cold water, wash and drain; cut the leek into sections.

3. Boil the enoki mushrooms in a pot of boiling water (10 seconds is enough), and set aside in cold water.

4. Cut tofu into thick slices.

5. Fry in a frying pan for a while, set aside.

6. Add the remaining oil in the pot, sauté the ginger and garlic, add the black fungus and stir fry.

7. Pour in the fried tofu.

8. Add Pixian Douban, add a little less water, and bring to a boil.

9. Pour in the leek and stir fry evenly.

10. Finally, add enoki mushrooms, stir-fry, and adjust the flavor.

Tips:
1. The blanching time of Flammulina velutipes should not be too long to avoid clogging the teeth.
2. The tofu will not break easily after frying.