CookPal AI
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Tofu Steak with Clam Sauce

Coût $8, économiser $12

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Seafood

    • 1 can (85g) canned clams

  • Tofu

    • 300g firm tofu

  • Vegetables

    • 1/2 pack shimeji mushrooms
    • Chopped green onion, as needed

  • Starch

    • 1 tbsp potato starch

  • Oil

    • 1 tbsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp soy sauce
    • Pepper, as needed
    • 100cc water + clam juice

  • Thickener

    • 1 tsp potato starch
    • 2 tsp water

ÉTAPES

1

Wrap firm tofu in kitchen paper, place on a microwave-safe plate, and heat at 600W for 2 minutes.

2

Pat the tofu dry, cut into bite-sized pieces, and coat evenly with potato starch.

3

Trim the root of the shimeji mushrooms and separate them by hand.

4

Heat salad oil in a frying pan, add the tofu, and pan-fry over medium heat for about 3 minutes until golden brown. Transfer to a serving plate.

5

Wipe the oil from the pan with kitchen paper, add shimeji mushrooms and seasoning ingredients (sake, mirin, soy sauce, pepper, clam juice), and bring to a boil. Cook over medium heat until the mushrooms soften.

6

Add canned clams and mix well. Stir in the potato starch slurry and cook over medium heat until the sauce thickens.

7

Pour the sauce over the tofu on the serving plate and garnish with chopped green onions.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use firm tofu to prevent breaking during cooking.Adjust the seasoning to your taste by adding more soy sauce or mirin.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.