Pan Fried Tofu & Mushroom Sauces

Name: Pan Fried Tofu & Mushroom Sauces
Yield: 3 to 4 servings
Cuisine: British
Ingredients: 500 g Fresh Momen Tofu *OR medium soft Tofu; Salt & Pepper; Plain Flour; 2-4 tablespoons Oil; <Garlic & Soy Mushroom Sauce>; 100 g Shiitake, Shimeji or Enoki; 1 clove Garlic *sliced; 2 Butter; 2 tablespoons Soy Sauce; 2 tablespoons Mirin; 2 tablespoons Sake or Water; 2-3 Spring Onion

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Agedashi Tofu’ is a very popular Japanese dish but many people don’t try it at home because it needs to be deep-fried. How about this shallow-fried tofu? Enjoy the crispy outside and creamy inside with the 'Garlic & Soy Mushroom Sauce'.

Hiroko Liston @hirokoliston

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Ingredients

3 to 4 servings

500 gFresh Momen Tofu *OR medium soft Tofu
Salt & Pepper
Plain Flour
2-4 tablespoonsOil
<Garlic & Soy Mushroom Sauce>
100 gShiitake, Shimeji or Enoki
1 cloveGarlic *sliced
2Butter
2 tablespoonsSoy Sauce
2 tablespoonsMirin
2 tablespoonsSake or Water
2-3Spring Onion

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Steps

1

Place Tofu on slightly tilted cutting board or plate for a while to remove excess water. If thick, cut to 2 to 3cm thickness.
2

Make the sauce. Prepare Mushrooms. Cut Shiitake, or tear Shimeji and Enoki into smaller pieces.
3

Heat butter in a frypan and cook Garlic until aromatic. Add Mushrooms and cook until cooked though, add Soy Sauce, Mirin and Sake.
4

Salt & Pepper Tofu and coat with Plain Flour.
5

Heat oil in a frypan and cook Tofu all sides until golden and crispy.
6

Place tofu on a plate and cover with the Mushroom Sauce. Sprinkle some chopped Spring Onion and serve.