Fried Tofu with Mushroom Sauce

Name: Fried Tofu with Mushroom Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 blocks Silken tofu; 1/2 of a bunch Shimeji mushrooms; 1/2 a bunch Enoki mushrooms; 1/3 Carrot; 1/2 a stalk Japanese leek; 2 tbsp Usukuchi soy sauce; 2 tbsp Mirin; 1 tbsp Hon-Dashi dashi stock granules; 1 Katakuriko

cookpad.japan @cookpad_jp

I adapted a dish I had once at an izakaya gastropub!

I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!

You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

I adapted a dish I had once at an izakaya gastropub!

I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!

You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

cookpad.japan @cookpad_jp

I adapted a dish I had once at an izakaya gastropub!

I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!

You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

I adapted a dish I had once at an izakaya gastropub!

I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!

You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

Saved

Ingredients

4 servings

2blocks Silken tofu
1/2of a bunch Shimeji mushrooms
1/2a bunch Enoki mushrooms
1/3Carrot
1/2a stalk Japanese leek
Seasoning ingredients:
2 tbspUsukuchi soy sauce
2 tbspMirin
1 tbspHon-Dashi dashi stock granules
1Katakuriko

Saved

Steps

1

Cut the vegetable into bite-sized pieces. Add 600 ml of water to a pot with the vegetables, and simmer. Pour in water-dissolved katakuriko to thicken.
2

Drain the tofu very well and coat with katakuriko.
3

Deep fry the tofu, and arrange on a serving plate. You can also pan-fry the tofu in a generous amount of oil until golden brown, and it will be just as delicious!
4

Pour the sauce you made in Step 1 over the tofu, and it's done.