Spicy Enoki Mushroom and Tofu with Beef

Ingredients

• 3 oz Enoki mushrooms (One pack; line the bottom of the pot with them.)
• Soft tofu (Pour over the mushrooms and slice in the pot; amount not stated.)
• Leftover beef (Amount not stated; included as an optional use-up ingredient in the transcript.)
• 1.5 tbsp Soy sauce
• 0.5 tbsp Chili crisps
• Garlic powder (Up to 2 tsp; exact amount unspecified.)
• Chicken bouillon (1–2 tsp; the creator substitutes an unspecified white powder, so bouillon is not used in the shown version.)
• Unspecified white powder (Used instead of chicken bouillon; the source does not identify it. The post description mentions MSG, but the spoken source does not clearly confirm that this powder is MSG.)
• Buldak sauce (Amount not stated.)
• 2 tbsp Water

Steps

1. 1

   Line the bottom of a pot with the enoki mushrooms.

2. 2

   Pour the soft tofu on top of the mushrooms, then slice it directly in the pot.

3. 3

   Add the leftover beef, if using.

4. 4

   In a separate bowl, combine the soy sauce, chili crisps, garlic powder, chicken bouillon or its unspecified substitute, and Buldak sauce to make the sauce.

5. 5

   Stir 2 tablespoons of water into the sauce.

6. 6

   Pour the sauce over the ingredients in the pot.

7. 7

   Cover the pot and steam over low heat for 5–6 minutes, until done.

Notes

The transcript gives no quantity for tofu, leftover beef, or Buldak sauce. It describes substituting an unidentified white powder for chicken bouillon; the post description separately names MSG, but does not provide its amount. The description says to cook for 5 minutes, while the spoken instructions specify steaming covered over low heat for 5–6 minutes.

Nutrition per serving

• main
• quick
• one-pot
• steamed
• spicy