Nameko Mushroom and Cheese on Warm Tofu

Nameko Mushroom and Cheese on Warm Tofu

The bit of spiciness and the rich taste of the cheese, combined with the silky texture of the nameko mushrooms, makes this a delicious warm tofu dish. It's healthy yet filling. Great for dieting.


150 g
Nameko mushrooms (use the unseasoned variety)
about 1 tablespoon (an appropriate amount to mound on the tofu)
Sliced cheese (non-melting type)
1 slice
Chicken soup stock granules
1/4 teaspoon
Soy sauce
1 teaspoon
1/4 teaspoon
about the amount that you can scoop up from the jar twice with the tip of your chopsticks
Chopped green onion
to taste


1. Put the tofu in a heat-proof container, cover with plastic wrap and microwave for 1 minute and 30 seconds. Take out, remove the wrap and drain away the water.
2. Blanch the nameko mushrooms in boiling water. As you're waiting for the water to boil, mix the chicken stock granules, soy sauce, sugar and doubanjiang in a bowl. Drain off the blanched nameko mushrooms and put in the bowl and mix.
3. Poke some holes about halfway into the tofu, and pour the mixture from Step 2 on top. There's a bit too much nameko mushroom in the photo.
4. Put the cheese slice on top of the tofu and microwave uncovered for 45 seconds to a minute. Scatter the green onion on top and it's done.

Story Behind this Recipe

This is the 3rd recipes in my Warm Tofu Series. I wanted to enjoy nameko mushrooms.