Mushrooms and Tofu
A mix of tender mushrooms and tofu simmered in a exquisite sauce.
15min
132kcal
600mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the tofu in half and heat in a pan of warm water.
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Trim roots from maitake and shimeji mushrooms, and divide mushrooms into small sprigs. Remove stems from fresh shiitake mushrooms and cut mushrooms into thin strips. Cut yuzu zest into fine strips.
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Put mushrooms and 1/2 cup water in a pan and heat until it boils. When mushrooms are cooked, dissolve potato starch in water and add to make a thick sauce.
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Place the tofu on a plate, pour mushroom sauce on top, and garnish with yuzu zest.
Cooking Basics
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Shiitake mushrooms - removing the stem
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
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