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[Farmhouse Recipe] Agedashi Tofu Deep-fried Tofu with Thick Mushroom Sauce

[Farmhouse Recipe] Agedashi Tofu Deep-fried Tofu with Thick Mushroom Sauce

Pour a flavorful sauce made with rich mushroom dashi stock over deep-fried soft silken tofu and enjoy! ☆

Ingredients(2 servings)

Silken tofu
1 block
Enoki mushrooms
50 g
Shimeji mushrooms
50 g
Leeks or green onions (finely chopped)
a small amount
Katakuriko?
as needed
Katakuriko? slurry (1:1 ratio of water to flour)
2 teaspoons
Yuzu pepper
to taste
A.
Dashi stock?
200 ml
Mirin?
1 tablespoon
Soy sauce
1 tablespoon
Salt
a pinch
Instead of the ingredients listed under A., you can use 250 ml of "All-purpose dashi soy sauce?" or store-bought mentsuyu? diluted to the specified strength.

Steps

1
Slice the stem end of the enoki mushrooms, cut in half and shred. Cut the stems off the shimeji mushrooms and shred as well.
2
Put the ingredients listed under A into a pan. When the mixture comes to a boil, add the mushrooms from Step 1, simmer over medium heat for 1 minute, then add the katakuriko dissolved in water to thicken. The mushroom sauce is done ☆
3
Next, cut the block of tofu in half, sandwich between paper towels and leave for 5 minutes to drain excess moisture, then coat with katakuriko.
4
Deep fry the tofu in medium-hot oil for 3 minutes and it's done (I fried the tofu in a small frying pan with about 1 cm of oil).
5
Pour the piping hot mushroom sauce and green onions over the fried tofu.... If you dissolve yuzu pepper paste in the sauce, it's absolutely terrific ☆

Story Behind this Recipe

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.