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panmuffin
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Start by lining the bottom of a pot with the enoki mushrooms.
Carefully place the soft tofu on top of the mushrooms and slice it within the pot.
In a separate bowl, combine 1.5 tablespoons of soy sauce, 0.5 tablespoons of chili crisp, 1 to 2 teaspoons of garlic powder, 1 teaspoon of chicken bouillon, and 2 tablespoons of water to create a sauce.
Pour this sauce mixture over the tofu and mushrooms in the pot.
Steam everything on low heat for about 5 to 6 minutes until it's ready to serve.