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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.
Tofu and Enoki in Garlic Scallion Soy Sauce
Ingredients
- 1 block silken tofu, drained
- 1 packet (7 oz.) enoki mushroom, roots trimmed
- 2 tablespoon oil
- 4 cloves garlic, minced
- 4 tablespoon soy sauce
- 1 tablespoon sugar
- 2 scallions, thinly sliced
Instructions
- Bring a pot of water to a low simmer, gently add the block of silken tofu into the pot. Simmer for 2 minutes. Drained. Sliced into 6-8 pieces and plated.
- Bring another pot of water to a rolling boil, add enoki into the pot. Boil for 2 minutes. Drained. Place the enoki side-by-side the sliced tofu.
- Heat oil in a frying pan on medium high heat. Sauté garlic until fragrant, about 2 minutes. Add soy sauce and sugar. Turn off heat once sugar has dissolved. Take the pan off from heat source. Add thinly sliced scallions into the pan. Stir and gently pour the sauce over tofu and enoki. Serve immediately.
Comments
This is a simply beautiful recipe. I have always passed Enoki by at the store because I am not sure what to do with it. Then I spotted this recipe. I love it and it's going to be on regular rotation at dinner times. Thank you!
Hi Mel, thank you for giving the recipe a try, and I am glad you are loving it as much as I am :)
Love this recipe. Sound so great with the enoki mushrooms. A lighter option for dinner after all the crazy holiday foods.
Indeed. After all those turkey dishes, ham, pies, and cheeses, it's so nice to have something light for a change. :)
What a great recipe! This turned out so delicious and I'll definitely be making it again!
Oh yum!! SO excited to try this, I'm always looking for new ways to enjoy tofu and this sauce looks delicious, thanks for sharing!
This is everything a gourmet recipe should be, and then some! I can practically smell all those delicious aromas just looking at this!
LOL, I wasn't exactly shooting to create a gourmet dish, Sara. Thanks for the compliment. :D
This looks delicious. Love that it is meat free.
I love using both enoki and tofu in my dishes so this is an instant favorite for me! Glad how easy to make as well!
This looks amazing, and I am floored how simple it is to make! Will definitely be making this soon -- I can only imagine how delicious it is.
I love your recipe. Just a few ingredients and 20 minutes of cooking time bring a delicious dinner meal for four. I will give it a try :)
This was so easy and soooo tasty!! I will definitely be making this again soon :)
I am always looks for new ways to enjoy tofu. This sauce sounds amazing.
Simple. Good. Sauteed some oyster mushrooms as well.
DEEEELICIOUS!
So simple. So good! Thanks.
This is really good. I added a little ginger and next time I think I'll add some crushed peanuts at the end as well.
I was feeling a bit skeptical about this recipe at first because a similar one I tried came out tasting weird despite following it to a tee. This is the BEST recipe for enoki mushrooms hands down. I used firm tofu instead of silken, but it still tasted so good!!!!!
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