Recipe: Appetizing Mushrooms and Tofu Simmered With Egg

Recipe: Appetizing Mushrooms and Tofu Simmered With Egg Delicious, fresh and tasty.

Mushrooms and Tofu Simmered With Egg. The mushroom-based sauce is honestly so simple and so so good. It has a mild mushroom-y flavor that gives it that extra umami. And it pairs so well with the egg tofu, enoki mushrooms, and bok choys in this dish.

Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg.

Place pan coated with cooking spray over medium-high heat until hot.

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe.

You can cook Mushrooms and Tofu Simmered With Egg using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushrooms and Tofu Simmered With Egg

1. You need 1 of one block Silken tofu.

2. Prepare 4 of Shiitake mushroom.

3. Prepare 1 bag of Enoki mushrooms.

4. Prepare 1 of packet Shimeji mushrooms.

5. It’s 2 of to 3 stalks Green onions.

6. You need 2 of Eggs.

7. It’s 600 ml of Strong bonito dashi stock.

8. You need 2 of to 3 tablespoons ◎ Usukuchi soy sauce.

9. It’s 2 tbsp of ◎Sake.

10. It’s 2 tbsp of ◎ Hon-Mirin.

11. Prepare 2 tsp of ◎ Juice from grated ginger.

12. Prepare 1 of Katakuriko slurry.

13. Prepare 1 of Ichimi spice or shichimi spice.

The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns.

Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick.

Sir in soy sauce and parsley.

When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet.

Mushrooms and Tofu Simmered With Egg instructions

1. Slice the shiitake mushrooms. Discard the stiff roots of the enoki and shimeji mushrooms and shred them..

2. Cut the tofu into bite sizes. Chop the green onions. Beat the eggs..

3. Heat the dashi stock in a sauce pan to bring to the boil. Add all the mushrooms to the pan and simmer until cooked through..

4. Add the tofu and simmer for 1~2 minutes. Pour in the ◎ ingredients and add the katakuriko dissolved with water little by little to thicken the soup. Stir in the beaten egg and turn off the heat. Transfer to a serving dish. Sprinkle on some ichimi or shichimi spice if you like..

We are huge fans of tofu at our house.

We love to play around and see the fun and simple creations that we can make with tofu.

This balsamic tofu and mushrooms dish was super easy to make and very tasty!

The mushrooms add an earthy taste to the dish and the balsamic adds some delicious flavor!

In this recipe the tofu and mushrooms are sautéed until cooked ans simmered in mildly spiced curry with mustard and soy sauce and flavoured with lots of ginger and sesame.