Steamed Tofu with Enoki Mushrooms

I have seen fresh enoki mushrooms at the store many times, and on an impulse, I decided to buy a package, even though I had no idea what to do with them at first.  Called enokitake in Japanese, these long, thin white mushrooms are commonly found in East Asian cuisines (Japan, China, Korea), particularly in soups or salads.  They have a lovely crisp texture and apparently are a good source of protein that can help regulate your immune system.

I came across this recipe for Steamed Tofu with Enoki and Beech Mushrooms from Table for 2… or more and I thought it sounded delicious(ly simple).  I couldn’t find beech mushrooms but I have used unidentified brown ones from Chinatown, as well as white button mushrooms.  If you are a mushroom lover like me, anything will taste great with this.  This dish is very simple with elegant subtle flavors… which to some may translate to plain… however, I decided to make this dish as a complement to the intense sweet and salty flavors of Miso Marinated Salmon and I thought it made a great overall meal!

The second time I made this dish, I combined elements from another recipe called Silken Tofu Topped with Enoki Mushrooms.  I was making my Miso Marinated Salmon again and noticed this tofu mushroom recipe called for the enoki mushrooms to be sautéed with dashi, sake, mirin, soy sauce — basically the same ingredients used to marinate the fish.  Thus, I figured it would be easy to do both recipes.  Basically, I did the steamed version using one package of enoki mushrooms and then sautéed the second package of enoki mushrooms to top the entire dish with and add more flavor.  So feel free to try either one of these recipes as both are super simple, or combine it like I did!

Steamed Tofu with Enoki Mushrooms (adapted from Table for 2… or more and tastespace)

Yields: 4 servings


  • 1 14oz block silken tofu, largely cubed
  • 2 10oz package enoki mushrooms
  • 1 C mushrooms (beech, white button, anything)
  • 1/4 tsp salt
  • 1 T sake
  • 1 T miso paste
  • 1 tsp mirin
  • 2 T light soy sauce
  • 2 shallots, sliced and fried until crisp in 3 T cooking oil
  • 1 stalk green onion, sliced


Arrange the silken tofu cubes on a steaming dish.

Top with 1 package of enoki mushrooms and 1 C of (other) mushrooms — it will be a large mound but don’t worry as it will shrink a lot.

Steam on high heat for 7-10 minutes until the mushrooms are wilted.

Pour liquid away from the dish.

To finish off the steamed version: top with fried shallots and the oil they were fried in, drizzle light soy sauce all around the dish.  Garnish with green onion slices.

OR if you want to add more flavor, follow these directions to sauté the other package of enoki mushrooms.

Heat 2 T of cooking oil in a small saucepan over medium heat.  Add the second package of enoki mushrooms and stir until lightly browned and fragrant.

Sprinkle with the salt and then add the sake and deglaze the pan, scraping up any browned bits.  The mushrooms will wilt slightly.  Add the miso paste, soy sauce and mirin and cook, stirring for 2 minutes.

Pour the mushroom mixture over the steamed tofu and mushrooms.  Garnish with fried shallots and green onion slices.

Try serving with Miso Marinated Salmon!

5 Responses to “Steamed Tofu with Enoki Mushrooms”
  1. Colleen Woo says:

    it looks deliciouse, i like simple and easy make dishes.

  2. Harold says:

    Okay, I have never had tofu. Don’t know that I will. Any recommendations for the tofu to be replaced with? Or maybe just do without it?!

    • jdubs says:

      haha well for this dish in particular… the tofu is pretty necessary. I don’t think they are any substitutes (hahah I tried to look) because normally people will substitute meat for tofu to make a dish vegetarian. So I guess that means you can swap back in the meat?? hahaha

      But basically tofu is pretty tasteless it’s more about the texture (which you can choose at the store from silken to medium to firm tofu). Some suggestions to “ease into” trying tofu… try it deep fried! If you ever go to a traditional Japanese resto – try some Agedashi tofu – it’s delicious.

      Otherwise, maybe try making Chinese Mabo Tofu — it is full of flavor and you make it with pork or beef so it’s not just tofu:

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