How to Make Delicious Firm Tofu with Nameko Mushroom Sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, firm tofu with nameko mushroom sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Firm Tofu with Nameko Mushroom Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Firm Tofu with Nameko Mushroom Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have firm tofu with nameko mushroom sauce using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Firm Tofu with Nameko Mushroom Sauce:

1. Take 250 grams Firm tofu
2. Prepare 6 pieces Japanese leek (4 cm length)
3. Get 3 leaves Shiso leaves
4. Get 1 packet Nameko mushrooms
5. Prepare 2 Shiitake mushrooms (sun-dried)
6. Take 100 ml ○Dashi stock
7. Make ready 3 tbsp ○Soy sauce
8. Get 2 tbsp each ○Sake, mirin
9. Get 1 tbsp ○Katakuriko
10. Prepare 1 tbsp ○Water
11. Prepare 1 Plain flour
12. Take 1 Vegetable oil

Steps to make Firm Tofu with Nameko Mushroom Sauce:

1. 1. Wrap the tofu in paper towels and place it on a cutting board. Tilt the cutting board by putting something under one end. Place a heat resistant dish that weighs 300 g on top of the tofu, and leave it for 1 hour to drain the excess water. Coat the tofu with plain flour before frying.
2. 2. Heat a frying pan and coat with vegetable oil. Brown both sides of the tofu and Japanese leek. 3) At the same time, put the dashi stock and thinly sliced shiitake mushrooms in a sauce pan, and bring it to a boil.
3. 4. Add the seasonings, and when the mushrooms are cooked through, add the katakuriko dissolved in water to thicken the sauce. 5) Serve the fried tofu and Japanese leek onto a plate and pour over the sauce.
4. Scatter shiso leaves on top, and it's done.

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