Tofu Puff Stir Fry With Enoki Mushroom Sauce (Cantonese Tofu Puff Recipe) Easy Chinese Cooking

Tofu Puffs are delicious smothered in enoki mushroom sauce. This is a fast and easy recipe. This is a modern way to make Cantonese Style Tofu Puffs. Japanese enoki mushrooms are very popular in Chinese cooking. Your family and friends will be impressed with this delicacy. Recipe is below:

Tofu Puff Stir Fry With Enoki Mushroom Sauce

1 package tofu puffs (160 grams) 5.6 oz.
1 package enoki mushrooms (200 grams) 7 oz.
3 tbsp. cooking oil + 1 tbsp. cooking oil
1 tablespoon ginger slices
1 tablespoon garlic cloves
1 cup water
1 teaspoon sesame oil
1 tablespoon light soy sauce
2 tablespoons Chinese oyster sauce
1 tablespoon cornstarch in 1/3 cup water
1/2 teaspoon salt

Preheat a wok or pan at medium heat. Add 3 tablespoons cooking oil. Add tofu puffs and stir fry for 2 to 3 minutes. Remove tofu puffs onto a nice plate or shallow bowl.

Cut the bottom end of the enoki mushrooms. Rinse the enoki mushrooms in cold water.

Keep temperature of wok or pan at medium heat. Add 1 tablespoon cooking oil. Add ginger and garlic. Briefly stir fry.
Add enoki mushrooms and stir fry for 1 to 2 minutes. Add the 1 cup of water. While waiting for the water to boil, add the sesame oil, light soy sauce and Chinese soy sauce. Let the sauce simmer for 1 minutes. Add the cornstarch solution to thicken the sauce. Add salt and taste the sauce to see if it is salty enough. Do final stir fry. Pour enoki mushroom sauce over the tofu puffs. Serve hot steamed rice so you can soak up the delicious sauce. Enjoy!