Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, agedashi tofu mushroom sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Agedashi Tofu Mushroom Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Agedashi Tofu Mushroom Sauce is something which I’ve loved my whole life.

Put stock, mushroom, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside. In a food processor, blitz seaweed and starch to a fine powder and coat the tofu, leaving excess flour, and immediately deep fry until they turn light brown and crispy. Great recipe for Easy Agedashi Tofu with Savory Mushroom Sauce.

To begin with this recipe, we have to first prepare a few components. You can cook agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:

1. Get 500 g Fresh Momen Tofu *OR medium soft Tofu
2. Make ready Oil for frying
3. Take Potato Starch Flour
4. Prepare 1 Spring Onion *finely chopped
5. Make ready <Sauce>
6. Get 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
7. Take 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
8. Make ready 4 tablespoons Soy Sauce
9. Make ready 4 tablespoons Mirin
10. Make ready 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

Use fresh Momen Tofu or medium soft type Tofu to achieve crispy outside and soft inside. For the sauce, use your favourite Asian mushrooms as much as you like. Today I used Shiitake and Shimeji. Put a paper towel on a sheet pan, and arrange the Tofu cubes on the paper towel in one layer.

Instructions to make Agedashi Tofu Mushroom Sauce:

1. 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.
2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
3. 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.
4. 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.
5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

Today I used Shiitake and Shimeji. Put a paper towel on a sheet pan, and arrange the Tofu cubes on the paper towel in one layer. Cover the Tofu with another paper towel. Place another sheet pan (the same size) on top and add a small amount of weight on the upper sheet pan. The Sauce The sauce that is poured over the deep-fried tofu is a typical Japanese sweet soy sauce mixed in dashi stock.

So that is going to wrap this up with this special food agedashi tofu mushroom sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!