Japanese Tofu With Enokitake

Enokitake, the fungi in a sproutlike appearance with small caps and thin, long, stems. I personally like its crunchy mouthfeel. It is excellent when served raw in soups and salads. Also, cooked Enokitake is an excellent source of niacin ( vitamin B3, a water-soluble vitamin which prevents the deficiency disease pellagra) and riboflavin ( vitamin B2, an easily absorbed micronutrient with a key role in maintaining health in humans and animals).

I found that Enokitake goes well with Japanese tofu. Another fact that enlightens me is that the cooking process is very simple. Total preparation and cooking time just less than 20 minutes. :)

Japanese Tofu With Enokitake

Ingredients:
1 tube of Japanese tofu, cut into 1.5cm thickness
A packet of Enokitake, cut off the root, washed and drained
2 crab meat sticks, cut into strips
2 cloves of garlic, chopped
1 tbsp of corn flour mixed with 2 tbsp of water
Some water
Canola oil

Seasoning:
1.5 tbsp of oyster sauce

Instructions:
1. Heat some oil in a pan. Pan-fry the tofu slices till golden yellow. Arrange the tofu on a plate.
2. With the balance oil in the pan, stir fry the garlic till fragrant. Add in the Enokitake and stir fry for a while.
3. Add some water and oyster sauce. Leave it simmer for 30 seconds before add in the crab stick.
4. Pour in corn starch and mix well. Off the fire.
5. Pour the gravy over the tofu slices.

Note: Served hot to prevent the fishy smell when it’s cooled.