Cut the tofu into 6 equal pieces. Wrap them in paper towels, put a weight on top and leave for about 15 minutes to thoroughly drain the excess water.
Time-saving method: Wrap the tofu in paper towels and microwave for 2-3 minutes.
Slice off the stem end of the shimeji mushrooms. Cut the stem end of the enoki mushrooms and cut in half. Grate the ginger.
To make the mushroom sauce: In a pot, combine the ★ ingredients, simmer, add the mushrooms and cook them briefly. Combine 1 tablespoon of katakuriko with 2 tablespoons water to make a katakuriko slurry and add it to the pot to thicken the sauce.
Coat the tofu in katakuriko, and shake off the excess.
In a skillet, add vegetable oil to a depth of 1 cm. Heat to 180℃ and deep-fry the tofu.
When both sides of the tofu are golden, take them out of the skillet.
Sprinkle with ginger and pour the mushroom sauce over the tofu and it is done. Top it with green onions to taste.
I use "Kondate Iroiro Tsuyu (Ichibiki brand)" for the mentsuyu.
Story Behind this Recipe
I came up with this recipe since I like tofu and mushrooms.
Thoroughly drain the tofu to prevent the oil from spattering while deep-frying. Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu.