Deep-fried Tofu with Thickened Mushroom Sauce

Name: Deep-fried Tofu with Thickened Mushroom Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Silken tofu; 50 grams Enoki mushrooms; 50 grams Shimeji mushrooms; 1 dash Leeks or green onions (finely chopped); 1 Katakuriko; 2 tsp Katakuriko slurry (1:1 ratio of water to katakuriko); 1 Yuzu pepper; 200 ml Dashi stock; 1 tbsp Mirin; 1 tbsp Soy sauce; 1 pinch Salt

cookpad.japan @cookpad_jp

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.

Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.

cookpad.japan @cookpad_jp

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.

Saved

Ingredients

2 servings

1 blockSilken tofu
50 gramsEnoki mushrooms
50 gramsShimeji mushrooms
1 dashLeeks or green onions (finely chopped)
1Katakuriko
2 tspKatakuriko slurry (1:1 ratio of water to katakuriko)
1Yuzu pepper
[A]
200 mlDashi stock
1 tbspMirin
1 tbspSoy sauce
1 pinchSalt

Saved

Steps

1

Slice the stem end of the enoki mushrooms, cut in half and shred. Cut the stems off the shimeji mushrooms and shred as well.
2

Put the ingredients listed under A into a pan. When the mixture comes to a boil, add the mushrooms from Step 1, simmer over medium heat for 1 minute, then add the katakuriko slurry to thicken. The mushroom sauce is done.
3

Next, cut the block of tofu in half, sandwich between paper towels and leave for 5 minutes to drain excess moisture, then coat with katakuriko.
4

Deep fry the tofu in medium-hot oil for 3 minutes and it's done (I fried the tofu in a small frying pan with about 1 cm of oil).
5

Pour the piping hot mushroom sauce and green onions over the fried tofu.... If you dissolve yuzu pepper paste in the sauce, it's absolutely terrific.