Crunchy Tofu with Mushroom Sauce
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 (350 grams) firm tofu block, drained, pat dry with paper towels and sliced into cubes
  • ¾ cup flour, seasoned with 1 teaspoon salt and ¼ teaspoon black pepper
  • 2 eggs, lightly beaten with 2 tablespoons milk or water
  • 1½ cups Japanese breadcrumbs plus more if needed
  • oil for deep-frying
For the mushroom sauce:
  • 3 tbsp sake
  • 3 tbsp mirin
  • 1½ tbsp light soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced or grated
  • 2 cups chopped fresh mushrooms (shiitake, button, or oyster)
  • Salt and pepper to taste
Instructions
  1. Coat tofu squares with seasoned flour, dip in egg, and then coat with breadcrumbs by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels.
  2. Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside.
  3. In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix well. Season with salt and pepper. Mix well.
  4. Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve immediately.
Notes
Recipe slightly adapted: yummy.ph
Recipe by Salu Salo Recipes at https://salu-salo.com/crunchy-tofu-with-mushroom-sauce/