How to make steamed tofu, broccoli and Enoki mushrooms with a spicy and fresh tomato sauce

Hello Vegan Lovers,Today I'm going to share one of the simple yet luxurious Vegan recipes, because we're going to use lots of spices for an amazing blend of flavours. Today's recipe is inspired by hot pot dishes with a spicy and fresh taste that shakes the tongue. I will share the steamed tofu recipe with broccoli and Enoki mushrooms, I will also use a spicy and fresh sauce.

To make the tofu taste spicy but still tasty without being fried, I will cook it in a tomato sauce with the addition of ginger, shallots, garlic and red chilies, so that the resulting spicy taste doesn't make your stomach ache but instead makes your stomach feel warm.

The main ingredient used is white tofu or silken tofu, this tofu doesn't need to be cut, we will serve it in large size. Other ingredients include chopped broccoli and Enoki mushroom slices. The fatty Enoki Mushroom acts as a natural flavoring agent which will make the sauce richer in taste.

I also combine the taste of spicy dishes with the sweet taste of sweet soy sauce, so that the resulting tofu steam is richer in taste, I like the taste of savory, spicy but still fresh sauce, so I don't add cornstarch to make the sauce thicker. I use fresh tomatoes with crushed red chilies.

    **MATERIALS USED**

I'm going to start steaming the white tofu. The main ingredients I use are :
20 pieces of white tofu
300 grams of broccoli
200 grams of fresh Enoki mushrooms

The ingredients for the seasoning are :
2 medium tomatoes
70 grams of red chili
5 pieces of garlic
3 pieces of red onion
1 segment of ginger
3 tablespoons of tomato sauce
5 tablespoons of sweet soy sauce
1 tablespoon of salt
1 teaspoon of sugar
2 leeks
1 Pack of ground pepper
500 mL of water
3 tablespoons of cooking oil

       **PREPARATION**

Before the cooking process, I will prepare the main ingredients first to make the cooking process easier. First I will process the Enoki mushrooms, at the base of the Enoki mushrooms there is usually leftover media for growing mushrooms, I will cut off the brown base, after that I will wash it and cut it into small pieces lengthwise.

As for the white tofu, I just wash it with clean water.

For broccoli, I cut it in large size and I also use the stem, to be precise, the inside, the stem feels fresh too, so that it cooks faster, I will cut the stem small.

For the leeks, I would chop them small but not too small.

     **HOW TO COOK**

The first step: Peel the skin of garlic, shallots and ginger, then wash off.

Step two: Coarsely slice the garlic, shallots and ginger.

Third step: wash the tomatoes and red chilies, then cut the tomatoes, remove the red chili stalks and put the chopped tomatoes and chilies into the blender.

Fourth step: add water to the blender, then blend all the ingredients until smooth.

Step Five: Heat cooking oil.

Sixth Step: Saute onion, garlic and ginger slices until wilted.

Step Seven: Add the mashed tomatoes and chilies.

Step Eight: Add salt and sugar.

Step Nine: Cook until the sauce is boiling.

Tenth Step: Put the tofu into the boiling sauce, cook for three minutes until the sauce seeps into the tofu.

Eleventh Step: Add the broccoli pieces, stir until the broccoli mixes with the tofu.

Twelfth Step: Add the enoki mushroom pieces, stir until the enoki mushrooms mix with the tofu.

Thirteenth step: Add ground pepper, adjust to the spicy taste we want.

Fourteenth step: Add sweet soy sauce.

Fifteenth step: Add the tomato sauce, then cook until the broccoli wilts.

Sixteenth step: after the sauce boils and the broccoli wilts, turn off the stove, then put the leek pieces into the tofu steam.

      **THE RESULT**

The end result of this dish is a bowl of soft and savory steamed tofu with a spicy and rich sauce.

Steam white tofu is more delicious when enjoyed warm. Are friends interested in trying this recipe?
Thanks for reading my recipe
Best Regards
@umirais