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We hope you got insight from reading it, now let’s go back to agedashi tofu mushroom sauce recipe. To make agedashi tofu mushroom sauce you only need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Agedashi Tofu Mushroom Sauce:
- You need 500 g Fresh Momen Tofu *OR medium soft Tofu
- Get Oil for frying
- You need Potato Starch Flour
- Prepare 1 Spring Onion *finely chopped
- You need <Sauce>
- Get 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Prepare 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
- Get 4 tablespoons Soy Sauce
- Take 4 tablespoons Mirin
- You need 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Instructions to make Agedashi Tofu Mushroom Sauce:
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
- Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
- Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
- Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.
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