Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce

• 1 block Tofu
• 3 leaves Chinese cabbage
• 1 packet Enoki mushrooms
• 1 packages Shiitake mushrooms
• 8 tbsp Mentsuyu
• 1 thumbtip's worth Ginger
• 1 tbsp Mirin
• 3 tbsp Sesame oil
• 1 Katakuriko

1. Chop up the ginger and saute in the sesame oil in a skillet.
2. Add and saute the enoki mushrooms, shiitake mushrooms, and Chinese cabbage.
3. Add mentsuyu, mirin and water (not listed) in the skillet to taste the sauce.
4. It should taste a little strong if the liquid just covers the vegetables.
5. Add the katakuriko slurry (katakuriko dissolved in water) and bring it to a boil.
6. Cut the tofu into your preferred sizes, pour over the sauce and enjoy.

cabbage, enoki mushrooms, shiitake mushrooms, mentsuyu, ginger, mirin, sesame oil, katakuriko

Taken from cookpad.com/us/recipes/151348-tofu-with-enoki-mushrooms-and-chinese-cabbage-ankake-sauce (may not work)