Easy Agedashi Tofu with Savory Mushroom Sauce
I came up with this recipe since I like tofu and mushrooms.
Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.
Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan
Easy Agedashi Tofu with Savory Mushroom Sauce
I came up with this recipe since I like tofu and mushrooms.
Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.
Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan
Cooking Instructions
- 1
Cut the tofu into 6 equal pieces. Wrap them in paper towels, put a weight on top and leave for about 15 minutes to thoroughly drain the excess water.
- 2
Time-saving method: Wrap the tofu in paper towels and microwave for 2-3 minutes.
- 3
Slice off the stem end of the shimeji mushrooms. Cut the stem end of the enoki mushrooms and cut in half. Grate the ginger.
- 4
To make the mushroom sauce: In a pot, combine the ★ ingredients, simmer, add the mushrooms and cook them briefly. Combine 1 tablespoon of katakuriko with 2 tablespoons water to make a katakuriko slurry and add it to the pot to thicken the sauce.
- 5
Coat the tofu in katakuriko, and shake off the excess.
- 6
In a skillet, add vegetable oil to a depth of 1 cm. Heat to 180℃ and deep-fry the tofu.
- 7
When both sides of the tofu are golden, take them out of the skillet.
- 8
Sprinkle with ginger and pour the mushroom sauce over the tofu and it is done. Top it with green onions to taste.
- 9
I use "Kondate Iroiro Tsuyu (Ichibiki brand)" for the mentsuyu.
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