Braised silken tofu and enoki mushrooms

You ever wake up and feel like a proper lunch or dinner meal instead of breakfast? I always do. In fact I'm not much of a breakfast food kinda gal.

I woke up craving Chinese haha! Something salty and something spicy.

This hit the spot. Its such a play of textures in the mouth with the enoki mushrooms, silky tofu with the crunchy crust. Its just delicious. Probably not what most people want for breakfast but I certainly loved it.

Prep time: 15

Cooking time: 15 mins

Serves: 2

Ingredients

150g silken tofu

1 packet of enoki mushrooms

1/2 cup corn starch

1/2 spring onion, green part only, finely sliced

2 tbsp olive oil

1 birds eye chilli, finely chopped

1 tsp toasted sesame seeds

Sauce

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp white pepper

1/2 spring onion, white part only, finely sliced

1/2 tsp vegetable stock powder (optional)

1/4 cup water

Method

1. Mix all the sauce ingredients together and set aside.

2. Slice your silken tofu into 1cm pieces.

3. Cut the ends off your enoki mushrooms and separate into smaller bunches.

4. Pour your corn starch onto a plate, then coat each tofu slice so they are completely covered.

5. Heat the olive oil in a fry pan, and place the tofu in, cooking until crisp before flipping and cooking the other side.

6. Once crisp, place on kitchen paper to remove any excess oil - you dont want them to go soggy.

7. With the fry pan still hot, add your enoki mushrooms and cook until they start to colour.

8. Pour the sauce mixture in, allowing it to bubble and coat all the enoki.

9. After 30 seconds of cooking, add your tofu back into the fry pan with the enoki and sauce, and let simmer for about a minute before removing from the heat.

10. Sprinkle the chili, spring onion and sesame seeds on top and serve hot with rice.

Notes

• You only need one spring onion for this. Slice it as normal, but separate the white and the green cuttings. White will go into your sauce. Green is for garnishing.

• Taste your sauce before adding it to the fry pan. If its too salty add more water, if its too mild add some more soy sauce or vegetable stock powder.

• Try and find the egg silken tofu that comes in cylindrical packaging, that works best.

• You can sprinkle some drops of sesame oil on at the end if you like a more sesame flavor.

• If you'd like to make a thicker sauce, add a corn starch slurry before you add the tofu to thicken it.