Delicious Fried Tofu with Thick Mushroom Sauce (Mushroom Ankake)
This Fried Tofu with Thick Mushroom Sauce is a wonderful vegetarian dish that’s not only easy to prepare but also filling and flavorful. The deep-fried tofu absorbs the rich, umami taste of the thick mushroom sauce, creating a harmonious blend of textures and flavors that everyone will love!
Ingredients
- Deep-fried tofu, halved or quartered
- Asian mushrooms, cut into 4-5cm/3⁄16-2″ long pieces
- Carrot, cut into 4-5cm/3⁄16-2″ long batons
- 1 tbsp sesame oil
For the Thick Sauce
- 200ml dashi stock (or 200ml water + ⅓ tsp dashi powder for a vegetarian option)
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 tsp sugar
- 1⅓ tbsp soy sauce
- ½ tbsp corn flour/cornstarch (diluted in 2 tsp water)
Instructions
Let’s guide you through making this scrumptious dish step by step! You’ll be using just one frying pan for this entire process, making cleanup a breeze.
1. Preparing the Tofu
Start by cutting the deep-fried tofu into bite-sized cubes or cuboids. Choose a size that works for you!
2. Preparing the Vegetables
For the shiitake mushrooms, remove the stems and slice them thinly into 2mm/3⁄32″ thick pieces.
For king oyster mushrooms, cut them in half horizontally, then slice them lengthwise into thin pieces, about 2mm/3⁄32″ thick.
For the enoki mushrooms, trim the base to separate each stem and halve the length.
Finally, shred the white pearl mushrooms into thin strips using your hands.
3. Cooking the Tofu
Heat the sesame oil in your frying pan over medium heat.
Add the tofu pieces, placing the cut side down for optimal browning.
Cook the tofu for about 4-5 minutes, remembering to turn the pieces so each side gets evenly browned.
Once all sides are golden, transfer the tofu onto a serving plate. Set it aside for now.
4. Making the Thick Mushroom Sauce
In the same pan, add all the prepared vegetables and sauté them for around 3 minutes until they start to wilt.
Add the dashi stock, cooking sake, mirin, sugar, and soy sauce to the pan. Bring this mixture to a gentle boil.
Reduce the heat and slowly add the diluted corn flour/cornstarch while stirring quickly. Keep stirring until the sauce thickens and comes to a gentle bubbling point.
Now, pour the deliciously thick mushroom sauce over the crispy fried tofu.
And there you have it! Your Fried Tofu with Thick Mushroom Sauce (Mushroom Ankake) is ready to serve! Enjoy the delightful interplay of the crunchy tofu and the smooth, flavorful sauce!
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