Egg Tofu with Enoki Mushrooms
Simple steps to follow:
Prepared all the ingredients.
Bring a large pot of water to boil over high heat, add the bok choy in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
Pat each piece of the egg tofu dry with a paper towel and coat with cornstarch. Set aside.
Place the saucepan over medium-high heat and add 2 tablespoons of vegetable oil, heat until hot. Add in egg tofu.
Pan-fry the egg tofu on both sides until golden brown, transfer to a serving plate.
In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and sauté for about a minute.
Add in enoki mushrooms.
Stir fry for 1-2 minutes until slightly soften.
Add in all the seasoning sauce in the enoki mushrooms. Stir fry everything for about 1 minute.
Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds. Ladle the enoki mushrooms over the egg tofu & baby bok choy.
Egg Tofu with Enoki Mushrooms
(YIELD: Makes 1 serving)
Ingredients:
- Egg tofu (cut into 1-inch thickness) – 1 tube
- Baby bok choy (white) – 4 bok choy
- Garlic (mince) – 1 clove
- Water – 1/4 cup
- Vegetable oil – 1/3 cup
- Cornstarch – 2 tablespoons
Seasoning
- Abalone sauce – 1 tablespoon
- Oyster sauce – 1 teaspoon
Thickening (mix together)
- Cornstarch – 2 teaspoons
- Water – 1 tablespoon
Instructions:
1. Bring a large pot of water to boil over high heat, add the bok choy in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
2. Pat each piece of the egg tofu dry with a paper towel and coat with cornstarch. Set aside.
3. Place the saucepan over medium-high heat and add 2 tablespoons of vegetable oil, heat until hot.
4. Pan-fry the egg tofu on both sides until golden brown, transfer to a serving plate.
5. In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and sauté for about a minute. Then add in enoki mushrooms stir fry for 1-2 minutes until slightly soften.
6. Next, add in all the seasoning sauce in the enoki mushrooms. Stir fry everything for about 1 minute. Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds.
7. Ladle the enoki mushrooms over the egg tofu & baby bok choy.
8. Serve warm with steamed rice.
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