Easy Agedashi Tofu with Savory Mushroom Sauce

Name: Easy Agedashi Tofu with Savory Mushroom Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Firm tofu; 1 Katakuriko; 1 Vegetable oil; 1 pack Shimeji mushrooms; 1 pack Enoki mushrooms; 200 ml ★ Water; 1 instructed dilution amount for 200 ml water ★ Mentsuyu; 1 tbsp Katakuriko; 2 tbsp Water; 1 Green onions (chopped) (optional); 1 Ginger (grated), (tubed type is fine)

cookpad.japan @cookpad_jp

I came up with this recipe since I like tofu and mushrooms.

Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.
Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan

I came up with this recipe since I like tofu and mushrooms.

cookpad.japan @cookpad_jp

I came up with this recipe since I like tofu and mushrooms.

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Ingredients

2 servings

1 blockFirm tofu
1Katakuriko
1Vegetable oil
Savory mushroom sauce:
1pack Shimeji mushrooms
1pack Enoki mushrooms
200 ml★ Water
1instructed dilution amount for 200 ml water ★ Mentsuyu
1 tbspKatakuriko
2 tbspWater
1Green onions (chopped) (optional)
1Ginger (grated), (tubed type is fine)

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Steps

1

Cut the tofu into 6 equal pieces. Wrap them in paper towels, put a weight on top and leave for about 15 minutes to thoroughly drain the excess water.
2

Time-saving method: Wrap the tofu in paper towels and microwave for 2-3 minutes.
3

Slice off the stem end of the shimeji mushrooms. Cut the stem end of the enoki mushrooms and cut in half. Grate the ginger.
4

To make the mushroom sauce: In a pot, combine the ★ ingredients, simmer, add the mushrooms and cook them briefly. Combine 1 tablespoon of katakuriko with 2 tablespoons water to make a katakuriko slurry and add it to the pot to thicken the sauce.
5

Coat the tofu in katakuriko, and shake off the excess.
6

In a skillet, add vegetable oil to a depth of 1 cm. Heat to 180℃ and deep-fry the tofu.
7

When both sides of the tofu are golden, take them out of the skillet.
8

Sprinkle with ginger and pour the mushroom sauce over the tofu and it is done. Top it with green onions to taste.
9

I use "Kondate Iroiro Tsuyu (Ichibiki brand)" for the mentsuyu.