Tofu with Thick Mushroom An Sauce

Tofu with Thick Mushroom An Sauce

A tasty dish even when chilled.


Firm tofu
1 small block
Shitake mushrooms
Enoki mushrooms
1 packet
Green onion or scallion
as much as you like
Bottled udon noodle soup stock
300 g
Katakuriko slurry
to thicken the sauce
Cake flour
to coat the tofu
Vegetable oil
for frying


1. Remove the stem ends of the enoki and shitake mushrooms. Cut the enoki mushrooms in half and slice the shitake mushrooms into 2 to 3 mm thickness. Chop the scallions.
2. Heat vegetable oil in a frying pan. Fry the mushrooms until wilted. Put on a plate and set aside.
3. Cut the tofu into quarters, and dredge in flour (be generous!)
4. Heat oil in the same frying pan and fry both sides of the tofu until golden and crispy. Take the tofu out and set aside. (You don't have to wash the frying pan in between steps.)
5. Return the mushrooms to the frying pan and add the udon soup stock. Bring to a boil and pour in the dissolved katakuriko.
6. Turn the heat on again, and return the tofu from step 4 to the pan. Coat the tofu with the sauce. Transfer to a serving dish, scatter with chopped scallion and serve.

Story Behind this Recipe

The tofu steaks won't become watery even after they have cooled.