Firm Tofu with Nameko Mushroom Sauce
Firm Tofu with Nameko Mushroom Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, firm tofu with nameko mushroom sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Firm Tofu with Nameko Mushroom Sauce is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Firm Tofu with Nameko Mushroom Sauce is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook firm tofu with nameko mushroom sauce using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Firm Tofu with Nameko Mushroom Sauce:
  1. Make ready 250 grams Firm tofu
  2. Take 6 pieces Japanese leek (4 cm length)
  3. Get 3 leaves Shiso leaves
  4. Get 1 packet Nameko mushrooms
  5. Take 2 Shiitake mushrooms (sun-dried)
  6. Make ready 100 ml ○Dashi stock
  7. Get 3 tbsp ○Soy sauce
  8. Prepare 2 tbsp each ○Sake, mirin
  9. Take 1 tbsp ○Katakuriko
  10. Take 1 tbsp ○Water
  11. Prepare 1 Plain flour
  12. Take 1 Vegetable oil
Instructions to make Firm Tofu with Nameko Mushroom Sauce:
    1. Wrap the tofu in paper towels and place it on a cutting board. Tilt the cutting board by putting something under one end. Place a heat resistant dish that weighs 300 g on top of the tofu, and leave it for 1 hour to drain the excess water. Coat the tofu with plain flour before frying.
    1. Heat a frying pan and coat with vegetable oil. Brown both sides of the tofu and Japanese leek. 3) At the same time, put the dashi stock and thinly sliced shiitake mushrooms in a sauce pan, and bring it to a boil.
    1. Add the seasonings, and when the mushrooms are cooked through, add the katakuriko dissolved in water to thicken the sauce. 5) Serve the fried tofu and Japanese leek onto a plate and pour over the sauce.
  4. Scatter shiso leaves on top, and it's done.

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