How To Cook Egg Tofu with Mushrooms

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Ingredients


  • 2 tablespoons oil
  • 1 roll egg tofu, sliced
  • 1 tablespoon ginger, minced
  • 1/2 onion / shallots, chopped
  • 4 shiitake mushrooms, sliced
  • 1 pack enoki mushrooms or more shiitake mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon fish sauce
  • 1/2 tablespoon oyster sauce
  • 1 green onion, sliced
Instructions

  1. In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.
  2. Add the egg tofu in a single layer and pan fry it on both sides untill golden brown for about 5 to 10 minutes. 

  3. Move the egg tofu to a plate. Heat the remaining oil in the pan over medium-heat.
  4. Add the ginger and onion/shallots to the skillet and cook. Stir it occasionally untill the onion/shallots is translucent about 5-10 minutes. 

  5. Add the shiitakes to the pan. Break up the enoki mushrooms into rough chunks with your hands. Add them to the pan as well. followed by the garlic. Cook it for 5 minutes or untill the mushrooms look browned, slightly shrunken and dry. 

  6. In a small bowl, combine the cornstarch and water untill homogenous. There should be no lumps of cornstarch left. 
  7. Add the cornstarch and water mixture as well as the light soy sauce, fish sauce and oyster sauce to the onion and mushroom mixture. Toss to coat the onions and mushrooms in the sauce. Let it cook for 5 minutes, or untill it thickens. 

  8. Add back the egg tofu and gently toss in the sauce so as not to break up the egg tofu. 

  9. Garnish the plate with green onions and serve with white or brown rice. 




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