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Ingredients:
4 large Fresh, rinsed in cold water, pat dry, sliced Shiitake mushrooms2-3, peeled and finely chopped Shallot2 tablespoons Low sodium light soy sauce¼ teaspoon Chinese five-spice powder1 teaspoon Potato flour2 tablespoons Groundnut oil400g, drained, ready to eat Firm Silken Tofu1 tablespoon White miso paste3 tablespoons Mirin1 tablespoon Rice vinegar
For the garnish:
1 large, finely sliced on a deep angle Spring onionA great vegetarian dish.
Chilled Tofu With Soy Crispy Mushrooms And Miso Sauce
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.