Steps to Make Homemade Firm Tofu with Nameko Mushroom Sauce
Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Firm Tofu with Nameko Mushroom Sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Firm Tofu with Nameko Mushroom Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Firm Tofu with Nameko Mushroom Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Firm Tofu with Nameko Mushroom Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started 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 can achieve that.
I made this dish with tofu and other things left in the fridge for supper as we had more people to cook for over the holidays.
Fry the tofu over medium heat. Be careful not to burn the Japanese leek as it cooks quicker. I didn't season the tofu before frying. Recipe by Aichiba-
Ingredients and spices that need to be Take to make Firm Tofu with Nameko Mushroom Sauce:
- 250 grams Firm tofu
- 6 pieces Japanese leek (4 cm length)
- 3 leaves Shiso leaves
- 1 packet Nameko mushrooms
- 2 Shiitake mushrooms (sun-dried)
- 100 ml ○Dashi stock
- 3 tbsp ○Soy sauce
- 2 tbsp each ○Sake, mirin
- 1 tbsp ○Katakuriko
- 1 tbsp ○Water
- 1 Plain flour
- 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.
- 2) 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.
- 4) 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.
- Scatter shiso leaves on top, and it's done.
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