Easy Agedashi Tofu with Savory Mushroom Sauce

• 1 block Firm tofu
• 1 Katakuriko
• 1 Vegetable oil
• 1 pack Shimeji mushrooms
• 1 pack Enoki mushrooms
• 200 ml Water
• 1 instructed dilution amount for 200 ml water Mentsuyu
• 1 tbsp Katakuriko
• 2 tbsp Water
• 1 Green onions (chopped) (optional)
• 1 Ginger (grated), (tubed type is fine)

1. Cut the tofu into 6 equal pieces.
2. Wrap them in paper towels, put a weight on top and leave for about 15 minutes to thoroughly drain the excess water.
3. Time-saving method: Wrap the tofu in paper towels and microwave for 2-3 minutes.
4. Slice off the stem end of the shimeji mushrooms.
5. Cut the stem end of the enoki mushrooms and cut in half.
6. Grate the ginger.
7. To make the mushroom sauce: In a pot, combine the ingredients, simmer, add the mushrooms and cook them briefly.
8. Combine 1 tablespoon of katakuriko with 2 tablespoons water to make a katakuriko slurry and add it to the pot to thicken the sauce.
9. Coat the tofu in katakuriko, and shake off the excess.
10. In a skillet, add vegetable oil to a depth of 1 cm.
11. Heat to 180C and deep-fry the tofu.
12. When both sides of the tofu are golden, take them out of the skillet.
13. Sprinkle with ginger and pour the mushroom sauce over the tofu and it is done.
14. Top it with green onions to taste.
15. I use "Kondate Iroiro Tsuyu (Ichibiki brand)" for the mentsuyu.

tofu, katakuriko, vegetable oil, pack, pack enoki mushrooms, water, dilution amount, katakuriko, water, green onions, ginger

Taken from cookpad.com/us/recipes/146181-easy-agedashi-tofu-with-savory-mushroom-sauce (may not work)