Silken Tofu with Thick Ankake Sauce
I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.
Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!
I used spinach this time, but mitsuba or komatsuna would also be delicious.
You could just cut the carrots into strips instead of cutting out shapes.
Give this recipe a try. Recipe by Momoirosakura
Silken Tofu with Thick Ankake Sauce
I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.
Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!
I used spinach this time, but mitsuba or komatsuna would also be delicious.
You could just cut the carrots into strips instead of cutting out shapes.
Give this recipe a try. Recipe by Momoirosakura
Cooking Instructions
- 1
Prep the vegetables: Divide the shimeji mushrooms into small bunches. Cut the carrots into shapes and blanch. Blanch and rinse the spinach in cold water to fix the color.
- 2
Add the ☆ ingredients to a pot and bring to a boil. Add the tofu and simmer for 2-3 minutes. Transfer to a dish so they won't break apart. It's easy to do this using a ladle strainer.
- 3
Add the shimeji mushrooms to the pot from Step 2 and simmer for 1-2 minutes. Add the spinach and carrots and stir gently. Add the ★ ingredients. Stir to thicken and the ankake sauce is done.
- 4
Pour the sauce from Step 3 over the tofu from Step 2.
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