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© 2019 Ching He Huang. All rights reserved.

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

Serves : 2
Preparation time 5 Minutes
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

vegetarian

Source from

Ching He Huang Web Site

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About the recipe

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.

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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