Description
Silken tofu served in a mushrooms, soy, mirin sauce, topped with grated ginger and chives.
Ingredients
Units
Scale
- 14 ounce silken tofu
- 1/4 cup daikon, grated
- 2 tablespoons chives, finely chopped
- 2 tablespoons ginger, peeled and grated
- 1/4 cup cilantro, leaves picked
- a few slices green pepper (optional)
- nori sheet, shredded
Mushroom sauce
- 1 cup shiitake mushrooms, cut into strips
- 1 cup dashi
- 1 tablespoon light soy
- 1 tablespoon soy
- 3 tablespoons mirin
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- – Drain and wrap the tofu in a few sheets of paper towel, or cloth, or tea towel. Place it on a plate and leave for 15 minutes to remove excess water.
- -Slice the tofu into 8 small blocks and set aside.
- – In a small pan over medium high heat, combine the dashi, light soy, soy sauce, mirin, and shiitake mushrooms.
- Bring to a boil and add the cornstarch and water mix. Stir and lower the heat to low. Keep stirring until the sauce thickens – 1 to 2 minutes. Turn the heat off.
- – Divide the tofu and vegetables into 4 shallow bowls.
- – Pour the mushroom sauce over and top with a little shredded nori.
- – Serve immediately.
Notes
This tofu with mushroom sauce dish is best eaten immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 397
- Sugar: 13g
- Sodium: 583.8mg
- Fat: 6.2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7.9g
- Protein: 20g
- Cholesterol: 0mg
