Tofu-Enoki Mushroom Stir Fry: A Flavorful, Spicy Korean-Inspired Delight

Looking for a quick, savory, and flavor-packed meal? This Tofu-Enoki Mushroom Stir Fry is a Korean-inspired dish that’s perfect for busy weeknights. The crispy tofu, tender enoki mushrooms, and spicy, umami-rich sauce made with soy sauce, chili powder, and mirin come together to create an irresistible meal you’ll want to make on repeat. Serve it over rice, and you’ve got a healthy, protein-rich dish that’s full of bold flavors and comforting textures.

There's something magical about the contrast between crispy, golden-brown tofu and the delicate, melt-in-your-mouth enoki mushrooms. In Korean cuisine, enoki mushrooms, known as "paengi-beoseot," are often paired with spicy, savory flavors, making them a favorite for stir fries and hot pots. Not only are they low in calories and full of nutrients, but they also absorb the rich, spicy sauce beautifully, creating an unforgettable flavor experience. The key to this dish is cooking the tofu until it’s perfectly crispy—only flipping once ensures a golden crust. Whether you’re a tofu enthusiast or just exploring Korean flavors, this dish will become a staple in your kitchen.

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Recipe: Tofu-Enoki Mushroom Stir Fry

Serving Size: Serves 3–4

 

Ingredients

 

For the Stir Fry:

• 1 pack (450 g / 1 lb) firm tofu
• 1 pack (360 g / 11 oz) enoki mushrooms
• 3 spring onions, finely chopped

 

For the Sauce:

• 3 tablespoons (45 ml) soy sauce
• 1 tablespoon (15 ml) oyster sauce (or vegetarian oyster sauce)
• 1 tablespoon (15 ml) rice syrup (or honey)
• 3 tablespoons (21 g) chili powder (gochugaru)
• 3 tablespoons (45 ml) mirin
• 1 tablespoon (15 g) minced garlic
• ½ cup (120 ml) water
• ½ tablespoon (7 g) dashida stock (or vegetable bouillon)
• 1/8 teaspoon (0.5 g) black pepper

 

Instructions

1. Prepare the Tofu: Cut the tofu into bite-sized pieces, about 1 cm (½ inch) thick. Use a kitchen towel to remove excess water from the tofu for a crispier texture.
2. Prepare the Mushrooms: Trim the roots of the enoki mushrooms and wash them thoroughly. Set aside.
3. Dice the Spring Onions: Finely chop the spring onions and set them aside.
4. Make the Sauce: In a bowl, mix the soy sauce, oyster sauce, rice syrup, chili powder, mirin, minced garlic, water, dashida stock, and black pepper. Stir well to combine.
5. Cook the Tofu: Heat a generous amount of oil in a non-stick pan over medium heat (180°C / 350°F). Add the tofu pieces in a single layer and cook until the bottom side turns golden brown. Flip the tofu once to cook the other side until crispy.
6. Add the Mushrooms and Sauce: Place the enoki mushrooms on top of the tofu and pour the sauce evenly over everything. Cover the pan with a lid and let it cook for 5 minutes, allowing the mushrooms to soften and absorb the sauce.
7. Garnish and Serve: Sprinkle the chopped spring onions over the dish and serve hot with steamed rice.

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Tips for the Dish:

• Ingredient Substitutions: Use tamari instead of soy sauce for a gluten-free version. For a vegan alternative, swap out oyster sauce with vegetarian oyster sauce or extra soy sauce.
• Make Ahead: You can prepare the sauce in advance and store it in the refrigerator for up to a week.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat, adding a splash of water if needed.
• Freezing: While tofu can be frozen and then cooked for a chewier texture, the enoki mushrooms are best enjoyed fresh.

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Wrap-Up:
This Tofu-Enoki Mushroom Stir Fry is a simple yet delightful dish that captures the essence of Korean flavors. It’s perfect for a quick meal that doesn’t skimp on taste or nutrition. If you give this recipe a try, I’d love to hear your thoughts and see your creations! Share your version in the comments below or tag me on social media.

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Keywords: tofu stir fry, enoki mushroom recipe, Korean tofu, spicy tofu dish, vegetarian Korean food
키워드: 두부 볶음, 팽이버섯 요리, 매운 두부, 한국식 두부, 채식 요리

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