Katakuriko slurry (1:1 ratio of water to katakuriko)
Instead of the ingredients listed under A., you can use 250 ml of "All-purpose dashi soy sauce" or store-bought mentsuyu diluted to the specified strength.
Slice the stem end of the enoki mushrooms, cut in half and shred. Cut the stems off the shimeji mushrooms and shred as well.
Put the ingredients listed under A into a pan. When the mixture comes to a boil, add the mushrooms from Step 1, simmer over medium heat for 1 minute, then add the katakuriko slurry to thicken. The mushroom sauce is done.
Next, cut the block of tofu in half, sandwich between paper towels and leave for 5 minutes to drain excess moisture, then coat with katakuriko.
Deep fry the tofu in medium-hot oil for 3 minutes and it's done (I fried the tofu in a small frying pan with about 1 cm of oil).
Pour the piping hot mushroom sauce and green onions over the fried tofu.... If you dissolve yuzu pepper paste in the sauce, it's absolutely terrific.
Story Behind this Recipe
I tried adding flavorful mushrooms to my usual agedashi tofu sauce.
Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully.