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Agedashi Tofu with Matsutake Mushroom Sauce

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Tofu

    • 300g firm tofu

  • Mushroom

    • 4 shiitake mushrooms

  • Coating

    • Potato starch as needed

  • Oil

    • Salad oil as needed

  • Garnish

    • Green onion as needed

  • Seasoning

    • 🧂 A pinch of salt
    • 1 packet matsutake soup base
    • 💧 150ml water

  • Thickening

    • 1 tbsp potato starch
    • 💧 1 tbsp water

PASSOS

1

Cut the tofu into 4 pieces and place them on a plate lined with paper towels for 20 minutes to drain water. Coat the tofu evenly with potato starch.

2

Trim the stems of the shiitake mushrooms and slice them thinly.

3

Heat salad oil in a pot to 180°C and fry the tofu until the surface turns golden brown.

4

In a separate pot, add the seasoning ingredients (salt, matsutake soup base, and water) and heat until boiling. Add the shiitake mushrooms and simmer on medium heat for about 2 minutes until softened.

5

Reduce to low heat and add the thickening mixture (potato starch and water) to create a sauce. Serve the fried tofu on a plate, pour the mushroom sauce over it, and garnish with green onion.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 12g
    Proteína
  • 18g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use firm tofu to maintain its shape during frying.Adjust the amount of potato starch for desired sauce thickness.Serve immediately for the best texture and flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.