Easy Mapo Tofu With Only Enoki Mushrooms

• 1 bag Enoki mushrooms
• 200 grams Tofu
• 1 clove Garlic (or 1 teaspoon of grated garlic)
• 1 thumb Ginger (or 1 teaspoon of grated ginger)
• 2 tsp Doubanjiang
• 50 ml *Soup
• 1 tbsp *Miso
• 1 tbsp *Mirin
• 2 tsp *Soy sauce
• 1/2 tbsp Katakuriko or Kudzu starch
• 1/2 tbsp Sesame oil

1. Mince the garlic, ginger, and enoki mushrooms.
2. Cut the tofu into small cubes.
3. Combine the * ingredients and mix.
4. Heat a little bit of oil in a wok, and fry the garlic, ginger, and doubanjiang.
5. When fragrant, add the enoki mushrooms and * ingredients at once, then stir.
6. Bring to the boil, add the tofu cubes, and bring to a boil again.
7. Pour in the katakuriko (or kudzu flour) dissolved in 2 tablespoons of water, and simmer until thickened.
8. Finally, sprinkle with sesame oil, then agitate the wok to mix.
9. Serve on a plate, and sprinkle with sesame seeds and black pepper.

enoki mushrooms, clove garlic, ginger, doubanjiang, mirin, kudzu, sesame oil

Taken from cookpad.com/us/recipes/155569-easy-mapo-tofu-with-only-enoki-mushrooms (may not work)