Easy Agedashi Tofu with Savory Mushroom Sauce
Easy Agedashi Tofu with Savory Mushroom Sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, easy agedashi tofu with savory mushroom sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Easy Agedashi Tofu with Savory Mushroom Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Easy Agedashi Tofu with Savory Mushroom Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook easy agedashi tofu with savory mushroom sauce using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Easy Agedashi Tofu with Savory Mushroom Sauce:
  1. Get 1 block Firm tofu
  2. Take 1 Katakuriko
  3. Make ready 1 Vegetable oil
  4. Prepare Savory mushroom sauce:
  5. Prepare 1 pack Shimeji mushrooms
  6. Prepare 1 pack Enoki mushrooms
  7. Take 200 ml ★ Water
  8. Prepare 1 instructed dilution amount for 200 ml water ★ Mentsuyu
  9. Take 1 tbsp Katakuriko
  10. Prepare 2 tbsp Water
  11. Get 1 Green onions (chopped) (optional)
  12. Make ready 1 Ginger (grated), (tubed type is fine)
Instructions to make Easy Agedashi Tofu with Savory Mushroom Sauce:
  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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