Tofu with Thickened Vegetable Sauce

• 1 block Tofu (firm)
• 1/2 Leek
• 1/4 Carrot
• 1 Bell pepper
• 1/2 pack Shimeji mushrooms
• 2 tsp Oil
• 1 tbsp Flour
• 90 ml Mentsuyu
• 60 ml Water
• 1 tsp Sugar
• 1 1/2 cm Grated ginger in a tube
• 1/2 tbsp Katakuriko

1. Cut the tofu in half, line a plate with paper towels, put the tofu on top and microwave for 2 minutes to drain excess water.
2. Slice the leek on the diagonal.
3. Finely julienne the other vegetables.
4. Combine the ingredients.
5. Half the tofu lengthwise (a total of 4 pieces) and dredge with flour.
6. Pan fry with 1 teaspoon of oil until golden brown over medium heat.
7. Take out the fried tofu.
8. Add another teaspoon of oil to the same frying pan and stir fry the leek and carrot, then the bell pepper and shimeji mushroom, and continue stir-frying.
9. Add the ingredients in order according to how long they take to cook!
10. When the vegetables are cooked, add the sauce from Step 3, and when it has thickened, pour it over the tofu from Step 4 and it's done.

carrot, bell pepper, pack, oil, flour, mentsuyu, water, sugar, ginger, katakuriko

Taken from cookpad.com/us/recipes/152358-tofu-with-thickened-vegetable-sauce (may not work)