Fried Tofu in Mushroom Soup
We all love agedashi-tofu.
Well, at least we three, me, my husband, and my friend, Nikki, love it.
Agedashi-tofu is a piece of tofu deep fried and served in flavorful soy based broth.
Since I was able to get beautiful fresh mushrooms from the local Asian grocery store, I decided to make this special version of agedashi-tofu with lots of mushrooms.
The dish is still very simple, but it creates pretty complex flavors with help from grated ginger, grated daikon radish, dried chili pepper, and scallion.
Agedashi-tofu is usually served as an appetizer or a bar snack, but you can proudly serve this version as an entree!
Fried Tofu in Mushroom Soup
1/3 ~ 1/4 package tofu
2 ~ 3 tablespoons corn starch
canola oil for frying tofu and sauteing mushrooms
2 cups of various kinds of mushrooms (such as oyster, bunashimeji, enoki, shiitake, etc.), sliced
1 cup water
3 inch long kombu (dried seaweed)
1 ~ 2 tablespoons soy sauce
1 tablespoon sugar
salt and pepper
1 tablespoon corn starch and 1 tablespoon water
3 inch long daikon radish, grated
1 inch long ginger, grated
1 tablespoon chopped green onion
dried chili pepper
1. Microwave tofu for one minute to get excess water out of it.
2. Coat the tofu with corn starch and deep fry it in canola oil at 350F.
3. Make mushroom soup. Sautee mushroom in oil for a few minutes. Add water and kombu and bring to boil. Remove the kombu right before it starts boiling. Add soy sauce, sugar, salt, and pepper. Add a mixture of corn starch and water and slightly thicken the soup.
4. Serve the tofu in the mushroom soup with grated radish, ginger, green onion, and dried chili pepper.
揚げ出し風きのこ餡かけ豆腐
先日アジア食料品店に行った時に、沢山きのこを買ってきました。
ここは、いつも新鮮なきのこが多種類そろっているのが嬉しいところ。
今回は、椎茸、オイスター、ブナシメジ、えのきの、四種類をゲット。
ゆるいきのこ餡に揚げだし風に油で揚げた豆腐を投入。
おろし大根に、おろし生姜、たっぷりの餡で、十分主役なおかずとなりました。
きのこ、やっぱり大好き～、なのです。
ちなみに日本の百均で買った大根おろし金、いい働きしてくれました。
アメリカ中西部での私たちの普段着二人暮らしの様子を、もう一つのブログAfter Hoursにて綴っています。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
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