Recipe: Delicious Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce

Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce. Two weeks ago, I shared the recipe for crispy egg tofu which is delicious enough to eat on its own (or if you prefer, with a drizzle of Thai sweet chilli sauce). Today I am sharing a variation of. Take Kobu and shitake out and add soy sauce, salt and mirin.

Place dashi stock, usukuchi soy sauce, mirin, and salt in a sauce pot. If you own a nabe (Japanese clay pot), you can make this dish in a nabe and it can be served directly from the nabe. Here's a delicious and umami-filled weeknight dinner: a Napa cabbage stir fry with crispy salt and pepper tofu, mushrooms and red bell peppers. You can cook Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce

1. You need 1 block of Tofu.
2. Prepare 3 of leaves Chinese cabbage.
3. Prepare 1 of packet Enoki mushrooms.
4. You need 1 packages of Shiitake mushrooms.
5. It's 8 tbsp of Mentsuyu.
6. Prepare 1 of thumbtip's worth Ginger.
7. It's 1 tbsp of Mirin.
8. Prepare 3 tbsp of Sesame oil.
9. Prepare 1 of Katakuriko.

Serve it by itself to make dinner for two, or atop some brown rice or other grain of your choice to make a light meal for four. You can also throw in different vegetables and mushrooms you like-napa cabbage, carrots, bok choy, dried shitake mushrooms, button mushrooms, enoki, and the list goes on. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. As I said earlier, endless possibilities and all delicious.

Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce step by step

1. Chop up the ginger and sauté in the sesame oil in a skillet..
2. Add and sauté the enoki mushrooms, shiitake mushrooms, and Chinese cabbage..
3. Add mentsuyu, mirin and water (not listed) in the skillet to taste the sauce. It should taste a little strong if the liquid just covers the vegetables. Add the katakuriko slurry (katakuriko dissolved in water) and bring it to a boil..
4. Cut the tofu into your preferred sizes, pour over the sauce and enjoy..

Drain off the water and transfer the mushrooms to your serving plate. In a small saucepan, heat the oil over medium heat. I only realised recently that enoki mushrooms are great as a replace. Making Ankake sauce Bring Ume Shoyu, sugar and water into a medium saucepan, and boil them. Finally add corn-starch water making thick texture to Ankake sauce.