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Before you jump to Agedashi Tofu Mushroom Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Deciding to eat healthily offers great benefits and is becoming a more popular way of living. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by carrying out some small changes.
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Obviously, it’s easy to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to agedashi tofu mushroom sauce recipe. To make agedashi tofu mushroom sauce you need 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Agedashi Tofu Mushroom Sauce:
- Provide 500 g Fresh Momen Tofu *OR medium soft Tofu
- Prepare Oil for frying
- You need Potato Starch Flour
- Provide 1 Spring Onion *finely chopped
- Get <Sauce>
- Take 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Provide 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
- Get 4 tablespoons Soy Sauce
- Use 4 tablespoons Mirin
- You need 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Steps 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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