spicy enoki tofu stir fry
the perfect spicy dish that'll be ready before the rice cooker finishes. great for a quick weeknight dinner, or weekly meal prep.
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Servings: 2
Ingredients
- 150 g enoki mushrooms
- 16 oz block firm tofu drained & lightly pressed, cut into 1 inch cubes
- 1 tbsp minced garlic
- neutral oil
Sauce:
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp ketchup
- 1 tsp sesame oil
Topping:
- sesame seeds
- green onion
Instructions
- Slice the base of enoki mushroom bundle and rinse in water before drying. Drain tofu and pat dry with paper towels. (recommended to press tofu if you have time!)
- Heat oil in pan over medium heat. Add minced garlic and cook for 1-2 mins until fragrant.
- Add mushrooms to pan and let cook until they begin to wilt (~1 min)
- Mix together ingredients for sauce (soy sauce, gochujang, soy sauce, rice vinegar, honey, ketchup, sesame oil). Add sauce and tofu to pan, stir to coat evenly.
- Bring sauce to boil, then lower to a simmer. Cook for 1-2 more mins, until sauce has thickened.
- Top with sesame seeds and chopped green onion. Enjoy with side of rice.