Silken Tofu with Thick Ankake Sauce

Name: Silken Tofu with Thick Ankake Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Silken tofu; 1/2 packet Shimeji mushrooms; 2 bunches Spinach; 1 dash Carrot; 200 ml ☆ Dashi stock (bonito dashi); 1 tbsp ☆ Soy sauce; 1 tbsp ☆ Mirin; 1 pinch ☆ Salt; 1 tsp ★ Katakuriko; 2 tsp ★ Water

cookpad.japan @cookpad_jp

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.

Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!

I used spinach this time, but mitsuba or komatsuna would also be delicious.
You could just cut the carrots into strips instead of cutting out shapes.
Give this recipe a try. Recipe by Momoirosakura

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.

Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!

I used spinach this time, but mitsuba or komatsuna would also be delicious.
You could just cut the carrots into strips instead of cutting out shapes.
Give this recipe a try. Recipe by Momoirosakura

cookpad.japan @cookpad_jp

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.

Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!

I used spinach this time, but mitsuba or komatsuna would also be delicious.
You could just cut the carrots into strips instead of cutting out shapes.
Give this recipe a try. Recipe by Momoirosakura

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.

Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!

I used spinach this time, but mitsuba or komatsuna would also be delicious.
You could just cut the carrots into strips instead of cutting out shapes.
Give this recipe a try. Recipe by Momoirosakura

Saved

Ingredients

2 servings

1 blockSilken tofu
1/2packet Shimeji mushrooms
2bunches Spinach
1 dashCarrot
200 ml☆ Dashi stock (bonito dashi)
1 tbsp☆ Soy sauce
1 tbsp☆ Mirin
1 pinch☆ Salt
1 tsp★ Katakuriko
2 tsp★ Water

Saved

Steps

1

Prep the vegetables: Divide the shimeji mushrooms into small bunches. Cut the carrots into shapes and blanch. Blanch and rinse the spinach in cold water to fix the color.
2

Add the ☆ ingredients to a pot and bring to a boil. Add the tofu and simmer for 2-3 minutes. Transfer to a dish so they won't break apart. It's easy to do this using a ladle strainer.
3

Add the shimeji mushrooms to the pot from Step 2 and simmer for 1-2 minutes. Add the spinach and carrots and stir gently. Add the ★ ingredients. Stir to thicken and the ankake sauce is done.
4

Pour the sauce from Step 3 over the tofu from Step 2.