Silken Tofu with Thickened Bean Sprout Sauce

• 300 grams Silken tofu
• 1 bag Bean sprouts
• 300 ml Dashi stock (water with 2/3 teaspoon of Hon-dashi dashi granules is ok)
• 2 tbsp Sake
• 1 tsp Sugar
• 1 tsp Hon-mirin
• 2 tbsp Soy sauce
• 1 tbsp Katakuriko (dissolved with 1 1/2 tablespoons water; to thicken the sauce)

1. Boil the bean sprouts in salted water.
2. Boil for around 30 seconds, and drain.
3. Put the dashi stock and the sake, sugar, hon-mirin and soy sauce in a pan and heat, then add the tofu cut into bite size cubes and bring to heat.
4. When the tofu is heated through, add the bean sprouts.
5. Add the bean sprouts.
6. Lastly, add the katakuriko dissolved in water to thicken the sauce.
7. Garnish with chopped green onion to finish it off.

silken, sprouts, water, sake, sugar, mirin, soy sauce, katakuriko

Taken from cookpad.com/us/recipes/167721-silken-tofu-with-thickened-bean-sprout-sauce (may not work)