Tofu with Mushroom Sauce

Silken tofu in a mushrooms, soy, mirin broth topped with grated ginger and chives. A fancy and delightful tofu recipe!


  • 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


  1. – 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.
  2. – Slice tofu into 8 small blocks. Set aside.
  3. – 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.
  4. – Turn the heat off.
  5. – Divide all the ingredients into 4 shallow bowls with tofu in the center.
  6. – Equally pour mushroom sauce around tofu and top with a little nori.
  7. – Serve immediately.


Serves 4 appetizer size bowls.
Add a little ichimi pepper for heat.


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