Vegetables don’t have to be boring.
- 200 g silk tofu/Japanese tofu
- 250 g enoki mushrooms
- 50 g unsalted butter, melted
- 1 tsp salt
- 2-3 cloves garlic, depending on size (minced)
- 50 ml teriyaki sauce
- 20 ml water (optional)
First, prepare the sauce. Make sure all ingredients are in room temperature and covered while not in use. Mix the salt, garlic, and teriyaki sauce together. Add water if a thin sauce is preferred. Cover and set aside.
Dice the tofu. Make sure all pieces are evenly sized and won’t easily crumble.
Use paper towels to dry your mushrooms if they are wet. If you are using enoki, ensure that they are all separated so they won’t get tangled while cooking.
Add the butter into the frying pan. Make sure the pan is hot and on low heat so the butter does not burn. Slowly add the tofu and mushrooms. Mix for 5 minutes without turning up the heat.
Place the mushroom and tofu in a bowl.
Turn up the heat and place the teriyaki sauce. Occasionally stir until it becomes bubbly. Do not overstir as it will cause the sauce to thin out.
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