Tofu with Thick Mushroom An Sauce

1. 1

   Remove the stem ends of the enoki and shitake mushrooms.

2. 2

   Cut the enoki mushrooms in half and slice the shitake mushrooms into 2 to 3 mm thickness.

3. 3

   Chop the scallions.

4. 4

   Heat vegetable oil in a frying pan.

5. 5

   Fry the mushrooms until wilted.

6. 6

   Put on a plate and set aside.

7. 7

   Cut the tofu into quarters, and dredge in flour (be generous!)

8. 8

   Heat oil in the same frying pan and fry both sides of the tofu until golden and crispy.

9. 9

   Take the tofu out and set aside.

10. 10

    (You don't have to wash the frying pan in between steps.)

11. 11

    Return the mushrooms to the frying pan and add the udon soup stock.

12. 12

    Bring to a boil and pour in the dissolved katakuriko.

13. 13

    Turn the heat on again, and return the tofu from step 4 to the pan.

14. 14

    Coat the tofu with the sauce.

15. 15

    Transfer to a serving dish, scatter with chopped scallion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.