Sauteed Cod and Tofu with Chinese-Style Ankake Sauc

Name: Sauteed Cod and Tofu with Chinese-Style Ankake Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fillets Cod (or any white fish); 1/2 block Tofu (firm); 1 as required Katakuriko; 250 ml Water; 25 ml each Soy sauce, mirin; 1/2 tbsp Oyster sauce; 1/2 tbsp Chinese chicken soup stock granules; 1/2 tbsp Shaoxing wine (or shochu or cooking sake); 1 tbsp + 2 tablespoons Katakuriko + water; 1/2 Onion; 2 cm Carrot; 1/2 bunch Chinese chives; 1 as required Mixed mushrooms; 1 optional Finely julienned Japanese leek (the white part only); 1 optional Ginger (good in winter)

Servings: persons

2 fillets Cod (or any white fish)
1/2 block Tofu (firm)
1 as required Katakuriko
250 ml Water
25 ml each Soy sauce, mirin
1/2 tbsp Oyster sauce
1/2 tbsp Chinese chicken soup stock granules
1/2 tbsp Shaoxing wine (or shochu or cooking sake)
1 tbsp + 2 tablespoons Katakuriko + water
1/2 Onion
2 cm Carrot
1/2 bunch Chinese chives
1 as required Mixed mushrooms
1 optional Finely julienned Japanese leek (the white part only)
1 optional Ginger (good in winter)

1
Sprinkle salt over the cod and let it rest for 5-10 minutes (if you use lightly salted cod this is not necessary).
2
Slice the tofu into 1 cm thickness and pat dry with a paper towel.
3
Drizzle cooking sake over the cod.
4
Rinse off the salt and drain.
5
Sprinkle some black pepper over the cod and tofu.
6
Coat both of them with flour.
7
Pour an equal amount of vegetable oil and sesame oil into a frying pan.
8
Fry the cod and tofu until golden brown.
9
Transfer onto a serving dish.
10
Slice the ingredients for the ankake sauce into bite-sized pieces.
11
You can use any leftovers such as imitation crab sticks or spinach.
12
Add some sesame oil to the frying pan and fry the ankake ingredients.
13
Once they are cooked through add the ingredients.
14
Reduce the sauce.
15
Add the katakuriko dissolved in water to thicken the sauce.
16
Reduce the sauce further and it is ready.
17
Pour the ankake onto the cod and tofu.
18
You can use any ingredients you have at home for the an sauce.
19
Garnish with thinly sliced Japanese leek (white part only) and your dish will look fancier.
20
Make this dish for your dinner parties.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 fillets Cod (or any white fish), 1/2 block Tofu (firm), 1 as required Katakuriko, 250 ml Water, and more.

Yes, Sauteed Cod and Tofu with Chinese-Style Ankake Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Cod and Tofu with Chinese-Style Ankake Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions