Agedashi Tofu with Mushroom Sauce

Tested Recipe Adapted from Eric Low’s Makan Mushrooms

Agedashi Tofu with Mushroom Sauce

Ingredients A: (makes 4 portions)

250g silken tofu (cut into 8 cubes)

Some cornstarch

Adequate oil (for deep-frying)

Ingredients B (Sauce):

300ml water

1 tbsp dashi stock granules

40g carrot (peel and cut into thin strips)

40g fresh shiitake mushrooms (remove stems and finely sliced)

100g enoki mushrooms (trim away the ends)

2 tbsp Japanese soya sauce

2 tbsp corn starch

Garnishing:

2 stalks spring onions (chopped)

Some bonito flakes

Preparation Instructions:

  1. Bring water to a boil. Add in dashi stock granules and carrot, and simmer for 5 minutes. Stir in mushrooms and season with soya sauce.
  2. Combine cornstarch with 6 tbsp of water, and use the solution to thicken the sauce.
  3. Heat oil in a wok. Dust tofu cubes with corrnstarch just before deep-frying them till crispy. Transfer to serving bowls, pour sauce over and garnish with bonito flakes and chopped spring onion before serving.

 

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