Silken Tofu with Thick Ankake Sauce Recipe

Name: Silken Tofu with Thick Ankake Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block Silken tofu; 1/2 packet Shimeji mushrooms; 2 bunches Spinach; 1 dash Carrot; 200 ml Dashi stock (bonito dashi); 1 tbsp Soy sauce; 1 tbsp Mirin; 1 pinch Salt; 1 tsp Katakuriko; 2 tsp Water

Servings: persons

1
Prep the vegetables: Divide the shimeji mushrooms into small bunches.
2
Cut the carrots into shapes and blanch.
3
Blanch and rinse the spinach in cold water to fix the color.
4
Add the ingredients to a pot and bring to a boil.
5
Add the tofu and simmer for 2-3 minutes.
6
Transfer to a dish so they won't break apart.
7
It's easy to do this using a ladle strainer.
8
Add the shimeji mushrooms to the pot from Step 2 and simmer for 1-2 minutes.
9
Add the spinach and carrots and stir gently.
10
Add the ingredients.
11
Stir to thicken and the ankake sauce is done.
12
Pour the sauce from Step 3 over the tofu from Step 2.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 block Silken tofu, 1/2 packet Shimeji mushrooms, 2 bunches Spinach, 1 dash Carrot, and more.

Yes, Silken Tofu with Thick Ankake Sauce falls under the Vegetarian 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.

Silken Tofu with Thick Ankake Sauce

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