Egg Tofu with Enoki Mushrooms

Ingredients 10

• Egg tofu 日本豆腐3 个
• Enoki mushrooms 金针菇to taste
• Spring onion 葱to taste
• Garlic 蒜to taste
• Salt 盐to taste
• Oyster sauce 蚝油to taste
• Light soy sauce 生抽to taste
• Cornstarch 淀粉to taste
• Cooking oil 油to taste
• Water 水to taste

Steps 7

1. 1
   Step 1

   Trim the roots off the enoki, wash, separate and drain. Open the egg tofu tubes and cut the tofu into thick rounds.

   金针菇去根洗净撕散，沥干。日本豆腐打开包装，切成厚圆块。

2. 2
   Step 2

   Chop the garlic and spring onion.

   蒜和葱切碎。

3. 3
   Step 3

   Heat oil and fry the tofu until golden on the outside. Lift it out.

   锅里油烧热，把日本豆腐煎到表面金黄，捞出。

4. 4
   Step 4

   In the oil left in the pan, fry the garlic and spring onion until fragrant. Add the enoki and stir-fry until soft.

   用锅里剩下的油把蒜和葱爆香，放金针菇炒到变软。

5. 5
   Step 5

   Stir in 1 spoon soy sauce and 1 spoon oyster sauce. Lay the tofu on top of the enoki and spoon another 1 spoon of each over the tofu.

   加1勺生抽、1勺蚝油炒匀，把豆腐铺在金针菇上，再在豆腐上淋1勺生抽和1勺蚝油。

6. 6
   Step 6

   Cover and cook for about 2 minutes. Meanwhile, mix a little cornstarch with water.

   盖上盖子焖2分钟左右，同时调好水淀粉。

7. 7
   Step 7

   Pour in the cornstarch mixture, stir gently, cover again and cook until the sauce has mostly thickened. Serve with rice.

   倒入水淀粉轻轻翻匀，再盖上焖一会儿，汤汁收得差不多就出锅，配米饭吃。