Sautéed Tofu with Lots of Mushrooms
Mushrooms should be consumed more often because of their high fiber content. I came up with this delicious and tasty recipe by combining the mushrooms with a good source of good protein, tofu.
When frying the mushrooms a lot of moisture tends to come of them. Some mushrooms release less moisture, in which case add a little more dashi stock to compensate. Recipe by Nanagukun
Sautéed Tofu with Lots of Mushrooms
Mushrooms should be consumed more often because of their high fiber content. I came up with this delicious and tasty recipe by combining the mushrooms with a good source of good protein, tofu.
When frying the mushrooms a lot of moisture tends to come of them. Some mushrooms release less moisture, in which case add a little more dashi stock to compensate. Recipe by Nanagukun
Cooking Instructions
- 1
Drain the tofu well. Cut into 8 pieces.
- 2
Season with salt and pepper.
- 3
Prepare the mushrooms. Discard the root ends of the enoki mushrooms. Shred the shimeji mushrooms into small pieces. Cut the bacon into 1 cm pieces.
- 4
Heat a generous amount of vegetable oil in a frying pan. Coat the surface of the tofu pieces with flour. Pan-fry the tofu. When they are well done, transfer to a serving plate. Set aside.
- 5
Heat a little vegetable oil in the same frying pan. Fry the bacon and stir in the mushrooms to cook. In the meantime, mix together the ※ ingredients.
- 6
When the mushrooms are cooked through, add the ※ ingredients. Bring to a boil and reduce the heat. Add the ☆ katakuriko slurry to thicken the sauce.
- 7
Top the fried tofu with the mushroom and bacon sauce. Serve.
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