A quick tofu enoki stir fry dish from the wok. Tofu and enoki mushrooms combined with a great sauce and stir-fried over the heat of the Roaring Dragon wok burner. It’s quick, the flavors are retained, it’s damn tasty and in this case it’s not just a culinary feast for vegetarians.
But let me tell you a little about enoki mushrooms, which I have also used in other recipes. I have the following to offer: Enoki mushrooms wrapped in bacon, okra with enoki and bonito flakes and dumplings with chili butter and velvet foot turnips. Enoki are nothing other than the cultivated form of velvetfoot carrots, which are also found in local forests.
Enoki mushrooms
Enoki mushrooms in their cultivated form originate from East Asia and have been used in Japanese and Chinese cuisine for centuries. These tender, white mushrooms with their long, thin stems and small heads are not only extremely tasty, but also rich in vitamins, minerals and antioxidants. The slightly nutty taste of enoki adds a special touch to any dish.
The cultivation of these mushrooms has now also become established in Europe, making them available fresh all year round. The name “Enoki” comes from the Japanese and means “winter mushroom”, as they traditionally grew on the roots of the Enoki tree (Chinese bird cherry).
The mushroom was first cultivated in Japan in the 8th century. The monks discovered it on tree trunks and began to cultivate it. The white cultivated form known today only developed in the 1960s. Japanese growers created the characteristic long, thin stems using special cultivation methods in the dark.
In the wild, it grows as a golden-brown velvet-footed mushroom. The cultivated white enoki differ significantly from their wild relatives. While wild forms have short, sturdy stems, cultivated forms are characterized by long, thin stems.
As a so-called saprophyte (decomposer of dead wood), it grows naturally on dead or weakened wood of various deciduous trees, especially elms and elder trees. Enoki mushrooms have become an important part of modern mushroom cultivation and offer a variety of uses in the kitchen as well as remarkable health benefits. One special feature is certainly that enoki, just like button mushrooms and porcini mushrooms, can also be eaten raw and are therefore also very suitable for salads. Have you already seen my porcini mushroom tataki?
Stir fry in a wok
Stir-frying in a wok is one of the most efficient and quickest cooking techniques I know. The high heat and quick stir-frying movements ensure that the ingredients retain their texture and nutrients optimally. Proper preparation is the key aspect to a successful stir-fry dish like this Tofu Enoki STir Fry, from choosing the right wok to processing the ingredients correctly. In general, the right stir-fry technique is based on three essential elements: extreme heat, precise timing and continuous movement.
I’ll add one more point: the right wok burner! Without the Roaring Dragon with its 24kW of pure power, a proper stir fry would not be possible. Or even more important: there would be no so-called “Wok Hei”. The so-called “wok hei” or “breath of the wok” is a key feature of many Asian dishes. It is a unique flavor and texture that can only be achieved through extremely high temperatures. The 24 kW output of the Roaring Dragon burners generates the necessary heat to achieve this characteristic note. In comparison, low pressure burners with 10-12 kW are often unable to reach or maintain the required temperatures quickly enough, which can lead to less authentic flavor experiences.
Stir Fry in practice
The wok must be heated to a very high temperature before cooking. I wait until light smoke starts to form – this is the perfect time. The ingredients for the Tofu Enoki STir Fry must be added to the wok in the correct order, depending on the dish: Aromatics such as garlic and ginger come first. I add the meat or tofu next. The pieces should be cut evenly – about 2-3 cm in size. The vegetables follow in order of cooking time: Hard vegetables like carrots first, tender ones like mushrooms last.
I use the wok tool to make a circular, scooping motion. The ingredients are constantly turned. The heat must remain very high throughout. I make sure that the wok is not overfilled – this would lower the temperature too much. The entire cooking process only takes 3-5 minutes, depending on the ingredients. The ingredients remain crispy and retain their color and nutrients.
Ingredients from Ölacker
I am a huge fan of oils and seeds from Ölacker. Regional, natural, virgin and unfiltered. And each of them has its own flavor profile for hot and cold dishes. That’s why they are also used here with great enthusiasm. No discount code or anything like that, they are worth every penny, so take a look…
Have I whetted your appetite for wok cooking? Then try out my recipe!
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Tofu Enoki Stir Fry
- Total Time: 2 hours 35 minutes
- Yield: 2 Personen 1x
Ingredients
200g Tofu
100g Enoki Pilze
2 Knoblauchzehen, fein gehackt
3 Frühlingszwiebeln
Drachenkopfsamen
Sonnenblumenöl
Für die Sauce
2 EL helle Sojasauce
2 EL Ketchup
1 EL Mohnöl
1 EL Reisessig
1 EL Chilisauce
1 EL Zucker
Instructions
Den Tofublock idealerweise vor der Verwendung auf einem Gitter für eine halbe Stunde beschweren, um ihn zu entwässern. Anschließend in mundgerechte Würfel schneiden.
Die Enoki vom Wurzelstrunk befreien und vereinzeln. Frühlingszwiebeln in Ringe schneiden.
Die Sauce herstellen indem der Zucker unter Rühren in den weiteren Zutaten aufgelöst wird.
Das Sonnenblumenöl im Wok erhitzen. Den Knoblauch scharf anbraten. Die Enoki hineingeben und unter ständigem Schwenken von allen Seiten mit leichten Röstaromen versehen. Den Tofu hinzufügen, vermischen.
Dann die Sauce hinzufügen, vermischen und mit den Zutaten etwas eindicken lassen.
Mit Drachenkopfsamen und Frühlingszwiebeln bestreut servieren. Pur genießen oder Reis dazu reichen.
- Prep Time: 30 Minuten
- Cook Time: 5 Minuten
- Method: Stir Fry
- Cuisine: Asian Fusion
