Bacon and Tofu stir-fry in Japanese Style gravy
Japanese style stir-fry with gravy (It's called "An-kake, pronounced "kakay"). Made with whatever I found in the fridge. You can use any vegetable or meat for this dish. I used home-made bacon to add flavor, but you can omit it if you are vegetarian. I would have added mushrooms if I had them. The gravy (An) is usually made with potato starch as a thickener, but you can use corn starch (or corn flour) if you don't have it. By the way, "kake" means to "pour over" so an-kake is a dish with gravy on it.
Bacon and Tofu stir-fry in Japanese Style gravy
Japanese style stir-fry with gravy (It's called "An-kake, pronounced "kakay"). Made with whatever I found in the fridge. You can use any vegetable or meat for this dish. I used home-made bacon to add flavor, but you can omit it if you are vegetarian. I would have added mushrooms if I had them. The gravy (An) is usually made with potato starch as a thickener, but you can use corn starch (or corn flour) if you don't have it. By the way, "kake" means to "pour over" so an-kake is a dish with gravy on it.
Cooking Instructions
- 1
Cut the Tofu in half length wise and then cut it 2 cm wide. Place it in a pan and cover with water. Turn the heat on high and bring to boil. Reduce heat and simmer for 2 minutes and drain. This will prevent the tofu from falling apart when cooking.
- 2
Cut the bacon 1 cm wide. Slice the green onions diagonally 2 cm wide. Thinly slice the carrots into quarters.
- 3
Heat the vegetable oil in the skillet over medium heat and add the bacon, green onions and carrots.
- 4
Mix salt and soy sauce with the chicken broth and pour over the vegetables. Add the tofu and bring to boil. Turn down the heat to medium low and cook for 1 minute.
- 5
Mix potato starch with the same amount of water and pour over the tofu. Gently mix it until it thickens. Let it cook for 1 minute.
- 6
Remove from heat and serve immediately. The sauce will liquefy once it is cool. To thicken the sauce, reheat it until hot.
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