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How to Make Enoki Mushroom and Japanese Tofu Casserole

Enoki Mushroom and Japanese Tofu Casserole is an easy-to-make everyday dish.

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

  • Enoki mushrooms
  • Japanese tofu (Yuba tofu)
  • Thai chili peppers
  • Light soy sauce
  • Oyster sauce
  • Salt
  • Sugar
  • Cooking oil

Measurements

Per serving:

  • Enoki mushrooms: 1-2 bunches
  • Tofu: 2 packages
  • Thai chili peppers: 3-5 pieces, finely chopped
  • Garlic: 2-3 cloves
  • Light soy sauce: 15ml
  • Oyster sauce: 5ml
  • Dark soy sauce: 3ml
  • Sugar: 3g
  • Cooking oil: 10-15ml

Instructions

  • Slice the tofu and pan-fry over low heat until golden brown on both sides. Set aside.
  • Mince the garlic; prepare the sauce by mixing light soy sauce, oyster sauce, dark soy sauce, sugar, and 100ml of water. Set aside.
  • Heat oil in a pan. Once hot, add the Thai chili peppers and minced garlic to sauté until fragrant. Add the enoki mushrooms and stir-fry until softened. Arrange the fried tofu slices on top of the mushrooms. Pour in the prepared sauce (from step 2), cover, and simmer for 5 minutes. Finally, increase the heat to reduce the sauce.

Additional Tips

  • Ensure the enoki mushrooms are stir-fried until fully softened.
  • Avoid stirring or flipping the tofu too much, as it breaks easily.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.