- 2 packages medium firm tofu
- 3 tablespoons vegetable oil
- 2 tablespoons shoyu (soy sauce)
- 1 package enoki mushroom
- 1 package mushrooms (maitake or shimeji Japanese)
- 5 dried shiitake mushrooms
- 4 fresh shiitake mushrooms
- 1 tablespoon vegetable oil
- 1 1/2 cups warm water
- 1/2 teaspoon dashi powder (dried, either konbu/seaweed dashi or dried boni)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon potato starch
- 2 tablespoons water
- Soak dried shiitake mushrooms in warm water for 20 – 30 minutes and reserve water.
- Wrap tofu in a cheesecloth and let rest for 20 minutes on a cutting board propped at an angle to drain off the water. Or, let tofu rest in a strainer, which is what I ended up doing. Slice tofu block in half, horizontally.
- Cook tofu: heat vegetable oil in frying pan over medium heat. Add tofu and fry on each side until brown or desired crispiness. Remove from heat and immediately sprinkle with soy sauce.
- Remove bottom part of the enoki mushrooms. Separate maitake and shimeji mushrooms into smaller pieces with your hands. Remove the stems from the shiitake and slice caps.
- Heat a tablespoon of vegetable oil in a saucepan and briefly cook the mushrooms. Add the reserved shiitake mushroom water, dried dashi, soy sauce and mirin and bring to a boil.
- Dissolve potato starch in 2 tablespoons cold water and add to the sauce. As soon as it thickens remove from heat. Corn starch can be substituted for potato starch. I found the sauce to be a little thick, so you might want to play with the water and starch proportions to get the thickness that you would like best.
- Transfer tofu to individual serving plates and top with the mushroom sauce.
|Calories180Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.