Salt ( to get rid of the excess water in the tofu )
Katakuriko ( for coating)
★ Soy sauce
★ Oyster sauce
Cut the tofu about 1.5cm thick, and then into easy to eat pieces. Soak in salted water for about 5 minutes.
Mix the ★ ingredients marked ★ to make the sauce.
Pat the tofu dry with paper towels and coat both sides with katakuriko.
Pat the tofu dry with kitchen paper towels and coat both sides with katakuriko.
Heat the oil in a frying pan and fry the tofu over medium heat.
When both sides of the tofu are fried, transfer onto a serving plate.
Fry the shimeji mushrooms and pour in the ★ sauce mixture. Stir with a wooden spoon and cook through until thickened. Pour the sauce over the tofu.
Story Behind this Recipe
You might think this is not right, but I think the best way to get rid of the excess water in tofu is to soak it in salted water before frying it.
You don't have to worry about frying the sides of the tofu. To get rid of the excess water in the tofu I usually soak it in salted water. You can use this method for draining the water from tofu for making mapo- tofu also.