Tofu with Mushroom Sauce
Silken tofu in a mushrooms, soy, mirin broth topped with grated ginger and chives. A fancy and delightful tofu recipe!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: Vegetarian, Chinese
Ingredients
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)
- For the mushroom sauce:
- 1 cup shiitake mushrooms (julienned)
- 1 cup dashi
- 1 tablespoon light soy
- 1 tablespoon soy
- 3 tablespoons mirin
- 1/2 tablespoon katakuriko (potato starch) mixed with 1 tablespoon water
Instructions
- – Drain and wrap tofu in a few sheets of paper towel (or cloth, tea towel) for a few minutes to remove excess water. Repeat 5 times.
- – Slice tofu into 8 small blocks. Set aside.
- – In a small pan over high heat combine dashi, light soy, soy, mirin and mushrooms. Bring to a boil and add potato starch mixed with water. Stir and lower heat. Keep stirring until sauce thickens – this shouldn’t take more than a minute or two.
- – Turn the heat off.
- – Divide all the ingredients into 4 shallow bowls with tofu in the center.
- – Equally pour mushroom sauce around tofu and top with a little nori.
- – Serve immediately.
Notes
Serves 4 appetizer size bowls.
Add a little ichimi pepper for heat.
Nutrition
- Calories: 112
- Saturated Fat: 1
Find it online: https://pickledplum.com/tofu-mushroom-sauce-recipe/
