Mi1nyon's Pick: Stir-fried Tofu, Enoki Mushroom & Octopus

Clean the octopus thoroughly under running water and cut it into small pieces with scissors.

Cut off the bottom of the enoki mushrooms, add 2-3 drops of vinegar to a bowl, and soak them for about 30 seconds.

Sauce) 10g red chili powder, 5g cooking wine, 20g soy sauce, 10g allulose, 2.5g garlic, dash of black pepper.

Separate the enoki mushrooms into strands and cut them in half with a knife.

Heat a frying pan over low heat and add 5g perilla oil.

Cut tofu into long strips about 1.5cm thick and grill one side over medium heat.

Flip the tofu, place the cut enoki mushrooms on top, add the sauce, and coat evenly.

Add the rest of the octopus on the side, cover, and simmer over medium heat for 3-5 minutes.

Finally, add the chopped green onion and simmer for another minute over medium heat. Done!