Bok Choy and Shiitake Mushroom with Mashed Tofu

1. 1

   Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture.

2. 2

   Drain the water that comes out of the tofu.

3. 3

   Cut up the vegetables.

4. 4

   Julienne the carrot and shiitake mushrooms.

5. 5

   Cut the bok choy into bite size pieces and separate the stems and the leaves.

6. 6

   Take the pits out of the umeboshi plums, and mince to a paste with a knife.

7. 7

   Spread the sesame oil in the frying pan.

8. 8

   Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy.

9. 9

   Stir fry some more and season with salt and pepper.

10. 10

    Put the umeboshi paste and the well drained tofu in a bowl and mash together.

11. 11

    Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well.

12. 12

    Add some finely julienned shiso leaves to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.