Fried Tofu in Spicy Shimeji Sauce

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Japanese

Ingredients: Tofu

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4-8

Ingredients

• 2 blocks firm tofu (each about 400 gram), drained
• 4 tablespoon katakuriko/potato starch (or corn starch), for dusting
• 3 tablespoon oil
• 3 cloves garlic, minced
• 2 scallions, thinly sliced, separate white and green parts
• 1-2 red chilies, seeded and thinly sliced
• 1 packet (100 gram) shimeji mushroom, separated
• Sauce (mix together)
• 6 tablespoon stock (or water)
• 4 tablespoon soy sauce
• 4 tablespoon rice vinegar
• 4 tablespoon sugar
• 1/2 tablespoon oyster sauce
• 1/2 - 1 tablespoon chili sauce (e.g. sambal oelek, dou ban jiang, sriracha, etc)
• 1 tablespoon katakuriko/potato starch (or corn starch)

Instructions

1. Cut each tofu block into 8 pieces, dust each piece with katakuriko.
2. Heat oil in a non-stick frying pan or a well seasoned cast iron skillet over medium heat. Fry tofu cubes until golden brown. Set aside. Once cooled enough to handle, cut each tofu cube into 2 pieces. Arrange tofu in a serving plate.
3. Heat the frying pan/skillet again over medium high heat. There should still be leftover oil (about 1 tablespoon) from frying the tofu, otherwise, add a bit of oil.
4. Sauté garlic, white part of scallion, and red chilies until fragrant. Then add shimeji and cook until wilted. Pour sauce into the pan/skillet and cook just until the sauce thickens.
5. Turn the heat off, pour the sauce over fried tofu cubes. Garnish with green part of scallions. Serve immediately.