How to Prepare Speedy Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce
Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce using 9 ingredients and 4 steps. Here is how you cook it.
I wanted to eat something healthy and that'll also warms me up.
If the taste is too strong, simply dilute with water and increase the amount of the sauce (note that the liquid from tofu dilutes the sauce, so it is better to make the taste slightly concentrated at first).
Microwave right before serving, so the tofu softens nicely. Recipe by nakotto
Ingredients and spices that need to be Get to make Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce:
- 1 block Tofu
- 3 leaves Chinese cabbage
- 1 packet Enoki mushrooms
- 1 packages Shiitake mushrooms
- 8 tbsp Mentsuyu
- 1 thumbtip's worth Ginger
- 1 tbsp Mirin
- 3 tbsp Sesame oil
- 1 Katakuriko
Steps to make Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce
- Chop up the ginger and sauté in the sesame oil in a skillet.
- Add and sauté the enoki mushrooms, shiitake mushrooms, and Chinese cabbage.
- Add mentsuyu, mirin and water (not listed) in the skillet to taste the sauce. It should taste a little strong if the liquid just covers the vegetables. Add the katakuriko slurry (katakuriko dissolved in water) and bring it to a boil.
- Cut the tofu into your preferred sizes, pour over the sauce and enjoy.
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