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Tofu Stir-fry with Mentsuyu
Introduce
Chef :
Hiroko ListonTofu Stir-fry with Mentsuyu
‘Mentsuyu’, the noodle dipping sauce, is a very versatile seasoning sauce. It contains Soy Sauce, Mirin and Umami from Dashi Ingredients. I use ‘Katsuobushi’ (Dried Bonito Flakes), but you can use other Dried Fish, Kombu (Kelp), Dried Shiitake or Instant Dashi Powder. It is very handy to keep a bottle of ‘Mentsuyu’ in fridge. I cooked this stir fry for my daughter’s lunch on the other day and she loved it.
Ingredient
Food ration :
2 to 3 servings
300 g
Firm Tofu
100 g
Enoki
1-2 tablespoons
Vegetable Oil
2-3 tablespoons
Mentsuyu
Cooking instructions
* Step 1
Cut Tofu into 2 to 3cm cubes, Wombok into 2cm pieces. Trim Enoki and tear into smaller pieces.
* Step 2
Heat Oil in a large frying pan over medium heat and cook Tofu until crispy and golden. Add Ginger and Wombok and cook for 2 minutes or until Wombok starts to soften.
* Step 3
Add Enoki and Mentsuyu and cook until Enoki is cooked. Scatter Spring Onion. *Note: Some Dried Shrimps are also scattered in the above image.
Note: if there is a photo you can click to enlarge it
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