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Before you jump to Agedashi Tofu Mushroom Sauce recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.
Ingesting healthy foods can make all the difference in the way we feel. Whenever we eat more healthy snacks and a lesser amount of of the bad ones we typically feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Choosing healthier food choices can be difficult if it is snack time. Finding snack foods that help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks which you can use when you need a fast pick me up.
Foods made from whole grains are great for a fast snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Eating on the run can be much healthier with whole fiber chips and crackers. Make the change from refined products just like white bread to the healthier whole grain alternatives.
You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to agedashi tofu mushroom sauce recipe. To cook agedashi tofu mushroom sauce you only need 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Agedashi Tofu Mushroom Sauce:
- Use 500 g Fresh Momen Tofu *OR medium soft Tofu
- Provide Oil for frying
- Prepare Potato Starch Flour
- Prepare 1 Spring Onion *finely chopped
- Take <Sauce>
- Prepare 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Use 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
- You need 4 tablespoons Soy Sauce
- Take 4 tablespoons Mirin
- You need 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Instructions to make Agedashi Tofu Mushroom Sauce:
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
- Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
- Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
- Heat oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.
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