Seasoned Mustard Spinach, Enoki Mushrooms and Deep-Fried Tofu
An easy-to-prepare recipe
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the deep-fried tofu into matchsticks and douse in boiling water.
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Cut the komatsuna into 3 to 4 cm (about 1-1/2 in.) lengths.
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Remove the base from the enoki mushrooms, then cut their lengths in half and separate into individual stems.
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Put (1) - (3) into a lidded heat-safe container, cover and microwave for 2 minutes at 600 W.
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Dress (4) with (A) and serve.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.
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