Crunchy Tofu with Mushroom Sauce

Crunchy tofu cubes are deep-fried to golden perfection and drizzled with a rich, savory mushroom sauce. It’s a delightful mix of crispy and umami flavors.

Course Main Course

Cuisine Japanese

Keyword comfort food, deep-fried, mushroom sauce, tofu, vegetarian

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 450kcal

Author Liza A

Ingredients

2 350 grams firm tofu block, drained, pat dry with paper towels and sliced into cubes
3/4 cup flour seasoned with 1 teaspoon salt and 1/4 teaspoon black pepper
2 eggs lightly beaten with 2 tablespoons milk or water
1 1/2 cups Japanese breadcrumbs plus more if needed
oil for deep-frying

For the mushroom sauce:

3 tbsp sake
3 tbsp mirin
1 1/2 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

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.
Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside.
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.
Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve immediately.

Notes

Recipe slightly adapted: yummy.ph

Nutrition