Tamago Tofu

Overview

Braised tofu with enoki mushrooms and minced meat

Tags

Ingredients

Steps

Put the minced meat into a bowl and add a little salt, pepper, light soy sauce, and starch to taste.
Marinate for 5 minutes.
Remove the roots of the enoki mushrooms and cut them in half.
Slice garlic and shred carrots.
Cut the tamagoyaki tofu in half.
Gently squeeze out the tofu and cut into slices about 1.5cm thick.
Coat the tofu cubes with starch.
Boil the water, add a little salt and cooking oil, pour in the enoki mushrooms and blanch them.
Blanch for one minute.
Remove and drain the water.
Heat the oil in a pan, add the tofu cubes coated in starch, and slowly fry over medium heat.
Fry until golden brown on both sides.
Put the fried tofu into a large bowl with oil still in it.
Add garlic slices and minced meat, stir-fry for one minute.
Stir-fry until slightly brown.
Continue to stir-fry, and use a bowl to pour out the oil, otherwise the soup will be too greasy.
Add a large bowl of warm water.
Add enoki mushrooms and shredded carrots.
After boiling, adjust the taste: add a little salt, pepper, and sugar. After boiling, add the fried tamagoyaki tofu cubes.
After boiling, add a little starch water to thicken the soup.
Cover the pot and cook for 3 minutes.
Just 3 minutes.
Plate it and serve with a big bowl of rice🍚.