Enoki mushrooms with egg tofu

Enoki mushrooms with egg tofu

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Egg tofu is tofu that’s had egg added to it before being cooked, usually directly in the packaging it’s sold in (look for it in plastic tubes). The egg gives the tofu a slightly richer flavour than ordinary tofu and it marries perfectly with the delicate flavour of enoki mushrooms, although you could use any mushroom, or even a variety of them, here.

Ingredients

Quantity Ingredient
400g enoki mushrooms
150g egg tofu
60ml peanut oil
1 tablespoon ginger, finely shredded
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons shaoxing rice wine

Method

  1. Trim the ends of the enoki, separate the mushrooms into very small bundles and set aside. Cut the tofu into 1 cm thick slices.
  2. Heat half of the oil in a heavy-based frying pan over a medium heat, then add the tofu and cook, turning once, for 5–6 minutes, or until light golden.
  3. Meanwhile, heat the remaining oil in a wok over a medium–high heat, then add the ginger and stir-fry for 1 minute, or until fragrant. Add the mushrooms and stir-fry for 3 minutes, or until tender. Add the soy sauce and rice wine, bring to a simmer, then add the tofu and gently toss to combine. Cook for another minute to heat the tofu through, then serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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