Fried Tofu with Mushroom Sauce

• 2 blocks Silken tofu
• 1/2 of a bunch Shimeji mushrooms
• 1/2 a bunch Enoki mushrooms
• 1/3 Carrot
• 1/2 a stalk Japanese leek
• 2 tbsp Usukuchi soy sauce
• 2 tbsp Mirin
• 1 tbsp Hon-Dashi dashi stock granules
• 1 Katakuriko

1. Cut the vegetable into bite-sized pieces.
2. Add 600 ml of water to a pot with the vegetables, and simmer.
3. Pour in water-dissolved katakuriko to thicken.
4. Drain the tofu very well and coat with katakuriko.
5. Deep fry the tofu, and arrange on a serving plate.
6. You can also pan-fry the tofu in a generous amount of oil until golden brown, and it will be just as delicious!
7. Pour the sauce you made in Step 1 over the tofu, and it's done.

silken, mushrooms, enoki mushrooms, carrot, stalk japanese, soy sauce, mirin, granules, katakuriko

Taken from cookpad.com/us/recipes/167747-fried-tofu-with-mushroom-sauce (may not work)