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
- Drain the tofu well. Cut into big squares (I had around 16).
- Sprinkle salt and pepper over the tofu.
- Prepare the mushrooms. Discard the bottom part of the enoki mushrooms. Divide the shimeji mushrooms into small pieces. Cut the bacon into 1cm pieces.
- 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.
- 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
- 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.
- 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~