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Chilled Tofu With Soy Crispy Mushrooms And Miso Sauce

Serves : 2 Preparation 5 mins Cooking 7 mins Total 12
Nutrition facts: 323.00 calories 16.60g protein 22.80g carbs 13.70g sugars 17.30g fat 3.30g 4.90g fibre 969.00mg sodium
Ingredients: 4 large Fresh, rinsed in cold water, pat dry, sliced Shiitake mushrooms 2-3, peeled and finely chopped Shallot 2 tablespoons Low sodium light soy sauce ¼ teaspoon Chinese five-spice powder 1 teaspoon Potato flour 2 tablespoons Groundnut oil 400g, drained, ready to eat Firm Silken Tofu 1 tablespoon White miso paste 3 tablespoons Mirin 1 tablespoon Rice vinegar For the garnish: 1 large, finely sliced on a deep angle Spring onion A great vegetarian dish.

Chilled Tofu With Soy Crispy Mushrooms And Miso Sauce

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


323.00

Protein (g)


16.60

Carbs (g)


22.80

Sugars (g)


13.70

Fat (g)


17.30

Sat Fat (g)


3.30

Fibre (g)


4.90

Sodium (mg)


969.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A great vegetarian dish.

Ingredients
  • Shiitake mushrooms - 4 large Fresh, rinsed in cold water, pat dry, sliced
  • Shallot - 2-3, peeled and finely chopped
  • Low sodium light soy sauce - 2 tablespoons
  • Chinese five-spice powder - ¼ teaspoon
  • Potato flour - 1 teaspoon
  • Groundnut oil - 2 tablespoons
  • Firm Silken Tofu - 400g, drained, ready to eat
  • White miso paste - 1 tablespoon
  • Mirin - 3 tablespoons
  • Rice vinegar - 1 tablespoon
For the garnish
  • Spring onion - 1 large, finely sliced on a deep angle

Steps

  • Place the shallot and the mushrooms in the bowl. Season the shallots and mushrooms with 2 tablespoons of low sodium light soy sauce and ¼ of teaspoon of Chinese five spice powder. Then add 1 teaspoon of potato flour and lightly coat the mushrooms.
  • Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and then add the mushrooms. And Keep stirring to fry off all the moisture and keep it on a gentle heat and fry until crispy at the edges but still soft and juicy.
  • Remove the chilled tofu from the fridge, drain well and slice the tofu into 2cm rectangular pieces all the way along the block and transfer it onto a serving plate.
  • Remove the crispy mushrooms from the wok and top it on top of the chilled tofu.
  • Then put the wok back on the heat and add 1 tablespoon of miso paste then a tablespoon of low sodium light soy sauce. Add 3 tablespoons of mirin and mix well (you can use a small wooden spoon to help you) and then drizzle over the mushrooms and tofu. Finally garnish with sliced spring onions and serve immediately.
Ingredients
  • Shiitake mushrooms - 4 large Fresh, rinsed in cold water, pat dry, sliced
  • Shallot - 2-3, peeled and finely chopped
  • Low sodium light soy sauce - 2 tablespoons
  • Chinese five-spice powder - ¼ teaspoon
  • Potato flour - 1 teaspoon
  • Groundnut oil - 2 tablespoons
  • Firm Silken Tofu - 400g, drained, ready to eat
  • White miso paste - 1 tablespoon
  • Mirin - 3 tablespoons
  • Rice vinegar - 1 tablespoon
For the garnish
  • Spring onion - 1 large, finely sliced on a deep angle