Enoki Mushroom Tofu Salad

20240908 #breakfastdiary 1173, 24°C/clear, 30min/exercise(S, M) Text-hip: a newly coined term combining '텍스트' (text) and the slang '힙하다' (hip/cool), meaning it's cool to read. (Source: Naver Encyclopedia) So reading has become 'text-hip' now. Let's eat the old enoki mushrooms I dug up from the fridge. Enoki mushrooms and tofu, stir-fried hip-ly in soy sauce. Heat oil in a pan, add enoki mushrooms cut into 2cm pieces, and stir-fry. Mix 2 soy sauce, 1 chili powder, 1/2 sugar, 1/4 minced garlic, pour it in, and stir-fry a bit more. Add 2 water and cook down until the liquid reduces. Microwave the tofu for 2 minutes to warm it. It loses a bit of moisture but doesn't crumble as easily, making it easier to work with. Press it into a round shape with a mousse ring. Plate the tofu and enoki mushrooms, and finish with chopped scallion, sesame seeds, and a little sesame oil~

- 1/2 bunch enoki mushrooms - 1 block tofu - Enoki mushroom sauce (2T soy sauce, 1T chili powder, 1/2T sugar, 1t minced garlic) - 1T scallion - 1t sesame seeds - 1t sesame oil

1. Heat olive oil in a pan and stir-fry the enoki mushrooms cut into 2cm pieces. 2. Mix 2T soy sauce, 1T chili powder, 1/2T sugar, 1t minced garlic, and 2T water, pour into the pan from step 1, and stir-fry until the sauce reduces. 3. Microwave the tofu for 2 minutes and press it into a round shape with a mousse ring. 4. Plate the tofu from step 3, top with the enoki mushrooms from step 2, and finish with chopped scallion, sesame seeds, and a little sesame oil.

Inspired by @uglyus.market