Tofu and Enoki in Garlic Scallion Soy Sauce

Inspired by my very own enoki with garlic scallion soy sauce recipe, I thought I need to add some silken tofu to the enoki to make for a more rounded dish nutritionally speaking. Tofu is a good source of protein for vegetarian (this include vegan of course), and tofu and enoki can be considered a classic pair in many Asian dishes.

To prepare the tofu, I simply gently blanch a block of silken tofu in a pot of simmering water for 2 minutes, then drained and sliced, and plated in a serving plate. I also use the same treatment for enoki, but this time they are blanched in a pot of boiling water for 2 minutes, then drained and plated side-by-side the sliced tofu. Next is to prepare the super easy sauce.

Heat 2 tablespoon oil in a frying pan on medium high heat and sauté minced garlic until fragrant, about 2 minutes. Then add soy sauce and sugar, cook only until sugar has dissolved. Turn the heat off and remove pan from the heat source. Add sliced scallions into the pan, stir to mix, then gently pour over tofu and enoki. Done! Not too difficult, right? This probably take a bit longer to prepare than enoki with garlic scallion soy sauce, but not by that much.