Tofu Stir-fry with Mentsuyu

Name: Tofu Stir-fry with Mentsuyu
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 300 g Firm Tofu; 1 small piece Ginger *sliced into fine strips; 1/4 Wombok (Chinese Cabbage); 100 g Enoki; 2 Spring Onions *sliced diagonally; 1-2 tablespoons Vegetable Oil; 2-3 tablespoons Mentsuyu

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Mentsuyu’, the noodle dipping sauce, is a very versatile seasoning sauce. It contains Soy Sauce, Mirin and Umami from Dashi Ingredients. I use ‘Katsuobushi’ (Dried Bonito Flakes), but you can use other Dried Fish, Kombu (Kelp), Dried Shiitake or Instant Dashi Powder. It is very handy to keep a bottle of ‘Mentsuyu’ in fridge. I cooked this stir fry for my daughter’s lunch on the other day and she loved it.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 servings

300 gFirm Tofu
1small piece Ginger *sliced into fine strips
1/4Wombok (Chinese Cabbage)
100 gEnoki
2Spring Onions *sliced diagonally
1-2 tablespoonsVegetable Oil
2-3 tablespoonsMentsuyu
'Mentsuyu' (Noodle Dipping Sauce)

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Steps

1

Cut Tofu into 2 to 3cm cubes, Wombok into 2cm pieces. Trim Enoki and tear into smaller pieces.
2

Heat Oil in a large frying pan over medium heat and cook Tofu until crispy and golden. Add Ginger and Wombok and cook for 2 minutes or until Wombok starts to soften.
3

Add Enoki and Mentsuyu and cook until Enoki is cooked. Scatter Spring Onion. *Note: Some Dried Shrimps are also scattered in the above image.