Easy Mapo Tofu With Only Enoki Mushrooms
I tried substituting ground meat with my favourite enoki mushrooms. It was pretty good.
Adding oil last makes the tofu cubes jiggly, so give it a try.
Agitating the wok instead of stirring prevents the tofu cubes from breaking.
It's spicy, so adjust the amount of doubanjiang and black pepper according to your taste. Recipe by Shirofukurousha
Easy Mapo Tofu With Only Enoki Mushrooms
I tried substituting ground meat with my favourite enoki mushrooms. It was pretty good.
Adding oil last makes the tofu cubes jiggly, so give it a try.
Agitating the wok instead of stirring prevents the tofu cubes from breaking.
It's spicy, so adjust the amount of doubanjiang and black pepper according to your taste. Recipe by Shirofukurousha
Cooking Instructions
- 1
Mince the garlic, ginger, and enoki mushrooms. Cut the tofu into small cubes. Combine the ＊ ingredients and mix.
- 2
Heat a little bit of oil in a wok, and fry the garlic, ginger, and doubanjiang. When fragrant, add the enoki mushrooms and ＊ ingredients at once, then stir.
- 3
Bring to the boil, add the tofu cubes, and bring to a boil again.
- 4
Pour in the katakuriko (or kudzu flour) dissolved in 2 tablespoons of water, and simmer until thickened.
- 5
Finally, sprinkle with sesame oil, then agitate the wok to mix. Serve on a plate, and sprinkle with sesame seeds and black pepper.
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