Tofu and Mushrooms Recipe | Kikkoman Corporation

Steaming hot tofu topped in a sweet mushroom sauce.

Cooking time

15min

Calories

138kcal

Sodium

1000mg

Nutrition facts are for one serving.

Directions

Cut the tofu in half. Warm each piece in boiling water.
Remove the hard bottom parts from the maitake and shimeji mushrooms, then break these apart. Remove the stem from the shiitake mushrooms and slice up into thin slices. Cut the yuzu peel into thin, long strips.
Place (A), 100 ml (3.4 fl. oz.) of water and all ingredients from (2) except for the yuzu peel into a pot and bring this to a boil. Once the mushrooms begin to soften, add in the liquid starch (1:1) and stir well to thicken.
Place the tofu on a plate, pour on (3) and lastly garnish with the yuzu peel before serving.

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.