Deep-fried Tofu with Thickened Mushroom Sauce

Deep-fried Tofu with Thickened Mushroom Sauce

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.

Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK


1 block Silken tofu
50 grams Enoki mushrooms
50 grams Shimeji mushrooms
1 dash Leeks or green onions (finely chopped)
1 Katakuriko
2 tsp Katakuriko slurry (1:1 ratio of water to katakuriko)
1 Yuzu pepper


200 ml Dashi stock
1 tbsp Mirin
1 tbsp Soy sauce
1 pinch Salt


  1. 1
    Slice the stem end of the enoki mushrooms, cut in half and shred. Cut the stems off the shimeji mushrooms and shred as well.
  2. 2
    Put the ingredients listed under A into a pan. When the mixture comes to a boil, add the mushrooms from Step 1, simmer over medium heat for 1 minute, then add the katakuriko slurry to thicken. The mushroom sauce is done.
  3. 3
    Next, cut the block of tofu in half, sandwich between paper towels and leave for 5 minutes to drain excess moisture, then coat with katakuriko.
  4. 4
    Deep fry the tofu in medium-hot oil for 3 minutes and it's done (I fried the tofu in a small frying pan with about 1 cm of oil).
  5. 5
    Pour the piping hot mushroom sauce and green onions over the fried tofu.... If you dissolve yuzu pepper paste in the sauce, it's absolutely terrific.

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