This was one of those accidental dishes that was so so right.
Inspired by a cooking demonstration at the PAT mart on Bloor, which seemed to use nothing more than enoki mushrooms and tofu, I made food from the nothing in my fridge.
Sauteed cauliflower and onions with chili flakes, then added a handful of enoki and oyster mushrooms and medium tofu. Towards the end, I added a mixture of soy sauce, mirin, sugar and water. Served it on top of quinoa.
Holy soju. Was it ever good.
1 comment:
I second that emotion. Those enoki mushrooms are surprisingly flavourful. I've used them in stir-fry and they hold up well, even when drenched in soy sauce.
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