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.