Enoki Mushroom and Japanese Egg Tofu Stew

Method3 steps

1. 1

   Pan-fry the Japanese Egg Tofu

   煎日本豆腐

   Slice the Japanese egg tofu. Heat a small amount of cooking oil in a wok over low heat and pan-fry the tofu until golden brown on both sides. Remove and set aside.

   将日本豆腐切片，锅中放少许油，小火煎到两面金黄后出锅备用。

   ⏱8 min

   • 💡 Avoid flipping the tofu too often, as it can easily break apart.豆腐尽量不要频繁翻动，容易碎
   • 💡 Pan-fry over low heat for even browning.小火慢煎上色更均匀
   
2. 2

   Prepare the Aromatics and Sauce

   准备辅料和料汁

   Mince the garlic. Finely chop the bird's eye chili. In a small bowl, mix light soy sauce, oyster sauce, dark soy sauce, sugar, and 100ml water to make the sauce. Set aside.

   切蒜成蒜末；小米椒切碎；在一个小碗中将生抽、蚝油、老抽、糖和100ml水混合调汁备用。

   ⏱3 min

   • 💡 Stir the sauce well to ensure the sugar dissolves.料汁搅拌均匀确保糖溶解
   
3. 3

   Braise and Reduce the Sauce

   焖煮收汁

   Heat cooking oil in a wok. Once the oil is hot, add the bird's eye chili and minced garlic and stir-fry until fragrant. Add the enoki mushrooms and stir-fry until softened. Lay the pan-fried tofu on top of the mushrooms, pour in the prepared sauce, cover, and braise for 5 minutes. Finally, increase the heat to reduce the sauce.

   热锅放油，油热后放入小米椒、蒜末爆香。先放入金针菇炒软，然后将煎好的豆腐平铺在金针菇上，倒入调好的料汁，盖盖焖5分钟，最后大火收汁。

   ⏱10 min

   • 💡 Make sure to stir-fry the enoki mushrooms until softened before adding the tofu.金针菇一定要先炒软再铺豆腐
   • 💡 Do not reduce the sauce too much; leaving some sauce makes it go better with rice.收汁不要收太干，留点汤汁更下饭