Tofu_Mushroom
‘Agedashidofu’ is a very popular Japanese dish but many people don’t ry it at home because it needs to be deep-fried. How about this shallow-fried tofu? Enjoy the crispy outside and creamy inside with two different sauces that I often cook, or you can create your own yummy sauces.


Makes

4 Servings

Ingredients

Fresh Medium Firm Tofu (Momen) 2 blocks
Salt & Pepper
Plain Flour
Oil 2 to 4 tablespoons

Method

1. Place Tofu on slightly tilted cutting board or plate for a while to remove excess water. If thick, cut to 2 to 3cm thickness.
2. Salt & Pepper Tofu and coat with Plain Flour.
3. Heat oil in a frypan and cook Tofu all sides until golden and crispy.
4. Serve with sauce.
Tip Prepare Sauce first, and serve Tofu with the Sauce while Tofu is still crispy.
 

Garlic & Soy Mushroom Sauce

Ingredients
Shiitake, Shimeji or Enoki 100g
Garlic 1 clove *sliced
Butter 2
Soy Sauce 2 tablespoons
Mirin 2 tablespoons
Sake or Water 2 tablespoons
Spring Onion 2 to3
Method
1. Prepare Mushrooms. Cut Shiitake, or tear Shimeji and Enoki into smaller pieces.
2. Heat butter in a frypan and cook Garlic until aromatic. Add Mushrooms and cook until cooked though, add Soy Sauce, Mirin and Sake.
3. Place tofu on a plate and cover with hot Mushroom Sauce. Sprinkle some chopped Spring Onion and serve.
 

Creamy Bacon & Mushroom Sauce

Ingredients
Mushrooms 10
Bacon 2 to 4 slices
Garlic 1 clove *sliced
Olive Oil 1 tablespoons
Cream 100ml
Salt & Pepper
Parsley *finely chopped
Method
1. Slice Mushrooms and cut Bacon into strips.
2. Heat oil in a frypan and cook Garlic and Bacon until aromatic and crispy. Add Mushrooms and Cream. Season with Salt and Pepper.
3. Place Tofu on a plate and cover with hot Creamy Mushroom Sauce. Sprinkle some chopped Parsley and serve.