Easy Mapo Tofu With Only Enoki Mushrooms

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Easy Mapo Tofu With Only Enoki Mushrooms. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Mapo Tofu With Only Enoki Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Mapo Tofu With Only Enoki Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Mapo Tofu With Only Enoki Mushrooms is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Easy Mapo Tofu With Only Enoki Mushrooms using 11 ingredients and 5 steps. Here is how you cook it.

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

Ingredients and spices that need to be Prepare to make Easy Mapo Tofu With Only Enoki Mushrooms:

1. 1 bag Enoki mushrooms
2. 200 grams Tofu
3. 1 clove Garlic (or 1 teaspoon of grated garlic)
4. 1 thumb Ginger (or 1 teaspoon of grated ginger)
5. 2 tsp Doubanjiang
6. 50 ml ＊Soup
7. 1 tbsp ＊Miso
8. 1 tbsp ＊Mirin
9. 2 tsp ＊Soy sauce
10. 1/2 tbsp Katakuriko or Kudzu starch
11. 1/2 tbsp Sesame oil

Steps to make to make Easy Mapo Tofu With Only Enoki Mushrooms

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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