Bacon and Tofu stir-fry in Japanese Style gravy

Name: Bacon and Tofu stir-fry in Japanese Style gravy
Total time: 900 s
Yield: 2-3
Cuisine: American
Ingredients: 3-4 slices bacon; 3-4 green onions or half an onion; 50 g carrot; 1 block firm tofu (350g); 200 ml Chicken Broth; 1/4 tsp salt; 1-2 tsp soy sauce; 1/2 Tbsp vegetable oil; 2 tsp potato starch (or corn starch)

Miyuki Suyari @cook_5589993

Tokyo

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.

Miyuki Suyari @cook_5589993

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Ingredients

15 minutes

2-3

3-4 slicesbacon
3-4green onions or half an onion
50 gcarrot
1 blockfirm tofu (350g)
200 mlChicken Broth
1/4 tspsalt
1-2 tspsoy sauce
1/2 Tbspvegetable oil
2 tsppotato starch (or corn starch)

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Steps

15 minutes

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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Miyuki Suyari @cook_5589993

on September 01, 2016 12:22

Tokyo

Hi I'm Miyuki and I teach cooking in English and Japanese in Tokyo. I'm a busy working mum of two boys, so my recipes are really quick and nutritionally well balanced.Come and visit my website!Website: http://www.simplyoishii.com/Facebook: https://www.facebook.com/simplyoishii/