Tofu (micowave to get rid of the excess moisture as well as to warm in up in the winter）
1/2 to 1 block
Shimeji mushrooms (or any mushrooms you like）
Ponzu (I recommend homemade ponzu; Recipe ID: 488142)
1 small handful
Heat up the sesame oil, and stir fry the chirimen jako over medium heat. Add the shimeji mushrooms and continue stir frying.
When the mushrooms are cooked, turn off the heat and add the ponzu sauce and mix. Immediately pour over tofu, scatter with chopped green onions and it's done.
Story Behind this Recipe
I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself.
Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter.