Agedashi Tofu Mushroom Sauce

Name: Agedashi Tofu Mushroom Sauce
Yield: 3 to 4 servings
Cuisine: British
Ingredients: 500 g Fresh Momen Tofu *OR medium soft Tofu; Oil for frying; Potato Starch Flour; 1 Spring Onion *finely chopped; <Sauce>; 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder; 100 g Shiitake, Shimeji or Enoki *OR add as much as you like; 4 tablespoons Soy Sauce; 4 tablespoons Mirin; 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

Hiroko Liston @hirokoliston

Melbourne, Australia

Use fresh Momen Tofu or medium soft type Tofu to achieve crispy outside and soft inside. For the sauce, use your favourite Asian mushrooms as much as you like. Today I used Shiitake and Shimeji. This dish is so good!!!

Hiroko Liston @hirokoliston

Saved

Ingredients

3 to 4 servings

500 gFresh Momen Tofu *OR medium soft Tofu
Oil for frying
Potato Starch Flour
1Spring Onion *finely chopped
<Sauce>
1 cupDashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
100 gShiitake, Shimeji or Enoki *OR add as much as you like
4 tablespoonsSoy Sauce
4 tablespoonsMirin
1 teaspoonPotato Starch *mixed with 2 teaspoons Water

Saved

Steps

1

Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
2

Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
3

Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
4

Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
5

Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.