Braised Japanese Tofu with Enoki Mushrooms
Japanese tofu, also known as tamago (egg) tofu, is made primarily from eggs, plant protein, and a savory broth simmered from dried fish or mushrooms. It has a fresh, fragrant, smooth, and tender texture, yet contains no soy at all. Combining the silky softness of tofu with the delicate aroma of eggs, it makes an excellent dish to serve with rice when prepared this way!
Ingredients
Japanese tofu
4 pieces
Enoki mushrooms
to taste
tomato
1
Instructions
1
Step 1
Cut the tofu into slices about 1–1.5 cm thick and coat with starch.
2
Step 2
Place the starch-coated tofu in a non-stick pan and pan-fry over low heat.
3
Step 3
Slowly pan-fry over low heat until both sides are golden brown, then remove and set aside.
4
Step 4
Add a small amount of cooking oil to the pan and heat until about 60% hot, then crush the garlic and stir-fry briefly until fragrant.
5
Step 5
Add the chopped tomato and stir-fry until it releases its juices, then add a small bowl of water.
6
Step 6
Add the pre-washed enoki mushrooms.
7
Step 7
Then add oyster sauce, light soy sauce, salt, and a tiny pinch of sugar (I used xylitol—this is optional; if you plan to add chicken essence or MSG later, you can skip the sugar) to enhance the flavor, and continue to simmer for five minutes.
8
Step 8
Then add the pan-fried tofu to the pan and gently toss to coat evenly, allowing each piece to absorb the sauce.
9
Step 9
Finally, add the bird's eye chilies and chopped scallions, toss evenly, and it's ready to serve.
10
Step 10
The super delicious and rice-friendly braised tofu is ready—low in calories yet tasty, with no guilt at all.
