Japanese Sauteed Tofu with Mushroom Recipe

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Pictures taken from my little kitchen !

Original Recipe taken from Cookpad
I changed a few things as follows:


  • Firm Tofu – 2 block
  • Flour to coat tofu
  • A bundle of enoki mushroom
  • Shimeiji mushroom – next time i will add these, the grocery store ran out of them!
  • Oyster mushroom – sliced up one.
  • Bacon – a few slices
  • Vegetable Oil for Stir Frying
  • Water – 2 teaspoons
  • Cornstarch – 1 teaspoon


  • Dashi Stock – 50 ml
  • Sugar – 1 teaspoon
  • Soy Sauce – 1 tablespoon
  • Sake – 1 tablespoon

*in total – you should have enough mushroom to cover the majority of your tofu


  1. Drain the tofu well. Cut into big squares (I had around 16).
  2. Sprinkle salt and pepper over the tofu.
  3. Prepare the mushrooms. Discard the bottom part of the enoki mushrooms. Divide the shimeji mushrooms into small pieces. Cut the bacon into 1cm pieces.
  4. Heat a generous amount of vegetable oil in a frying pan. Coat the surface of the tofu pieces with flour. Pan-fry the tofu; when they are well done, transfer to a serving plate. Set aside.
  5. Heat a little vegetable oil in the same frying pan. Fry the bacon and stir in the mushrooms to cook. In the meantime mix together the *** ingredients
  6. When the mushrooms are cooked through add the *** ingredients. Bring to a boil and reduce the heat. Add the cornstarch with water to thicken the sauce.
  7. Top the fried tofu with the mushroom and bacon sauce. Serve.

I really liked this dish as I’m always looking for side dishes to make.  Next time, I would make a smaller portion as I made this way too big!  It was enough to feed like 4 people. Again, bacon kicks up the flavor of the mushrooms – loved it ❤ Click on the cookpad link for pictures and the original recipe – I just changed it slightly~



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