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Before you jump to Agedashi Tofu Mushroom Sauce recipe, you may want to read this short interesting healthy tips about
Snacks that offer You Vitality.
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If you’re not sensitive to nuts, try consuming some almonds! Almonds are usually considered a super food because they’re packed full of things that help boost our vigor while keeping us healthy. Various vitamins and minerals are found in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan which may often make you sleepy. But once you eat almonds, you don’t feel like you should sleep a while. Instead, these nuts help in lowering stress and provide a relaxing feeling throughout your body. Sometimes eating almonds could even be a mood increaser!
There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Determining to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to agedashi tofu mushroom sauce recipe. To cook agedashi tofu mushroom sauce you need 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Agedashi Tofu Mushroom Sauce:
- Use 500 g Fresh Momen Tofu *OR medium soft Tofu
- Take Oil for frying
- You need Potato Starch Flour
- Take 1 Spring Onion *finely chopped
- You need <Sauce>
- Get 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Take 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
- Provide 4 tablespoons Soy Sauce
- Get 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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