My Low Carb Recipe – Mushrooms on Tofu

2018-07-17_16.17.03

I like trying out my new ideas in the kitchen. My current mission is to expand my repertoire of low-carb recipes. This is just because of us trying to eat less, and sometimes without carbs, I feel that the dish does not give me the same level of satisfaction…. How can I fix this issue…?

And then, I had this idea! How about replacing bread with Tofu?!

Yes, tofu can be boring sometimes…, but it means it is versatile. Tofu is generally quite filling so that this “non-satisfaction” issue can be resolved.

My first recipe for this idea is everyone’s favourite breakfast – Mushrooms on Toast…, I mean…, on Tofu.

I made the mushroom saucier, so that you can eat light flavoured (sometime boring) tofu with sauce together. This dish is quite filling and satisfying, so we normally eat it as dinner.

This is a good dish which can accommodate most dietary requirements – Vegetarian and can be Gluten Free as well.

Hope you like it 🙂

 

Ingredients (serving for 3):

For Tofu

500g Classic Tofu

1 Tablespoon of Olive Oil

For Mushroom Sauce

1 Teaspoon of Olive Oil

2 cloves of Garlic – finely chopped

400g Button Mushrooms – cut into chunks

1 Onion – thinly sliced

2 pinches of Sea Salt

¼ Teaspoon of Thyme

1 Tablespoon of Balsamic Vinegar

1 Tablespoon of Japanese Soy Sauce (gluten free soy sauce as an option)

1 Teaspoon of Unsalted Butter

(Optional) Black Pepper for seasoning and any green garnish for presentation

 

Method:

For Tofu

  1. Cut tofu half to make it 1.5-2cm thick. Then cut each piece into 3 (total 6 pieces of tofu).
  2. On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towels, and then place a flat plate or light chopping board on top of it. Leave it for 15-20 minutes. This is a process to remove excess water from the tofu.
  3. Heat 1 tablespoon of olive oil in a frying pan on high heat. Once the frying pan gets really hot, reduce the heat to medium and pan-fry the tofu until the surface becomes lightly browned and crispy.

For Mushroom Sauce

  1. Heat 1 teaspoon of olive oil and garlic in a medium sauce pan on medium heat. Once the garlic becomes fragrant, add mushrooms, onion and sea salt into the pan. Stir them with a wood spoon for a minute or until the mushrooms are evenly coated with the oil.
  2. Add thyme into the pan. Turn the heat to low/medium and out a lid on. Keep cooking it for about 10 minutes or until juice from the mushrooms almost cover them.
  3. Add balsamic vinegar and soy sauce. Simmer for about 2- 3 minutes. Turn the heat off and add unsalted butter. Let it melt.

Plating

Place 2 slices of the tofu on each plate and pour the mushroom sauce over the tofu. Serve while warm. Seasoning with black pepper and some green garnish on top are an option.

Advertisements

The Easiest Ever Japanese – Agedashi Tofu (No Dashi Stock Required)

2017-02-25_21.31.33

A super easy Agedashi Tofu Recipe. This Agedashi Tofu can be made without Japanese Dashi Stock. When you are in a hurry but you would like to impress someone, it is a good recipe. I think it is a good introduction to Japanese cooking. Hope you like it.

Ingredients (Serve for 4 people)

500g Momen or Classic Tofu

200ml Water

50ml Soy Sauce

50ml Mirin

20ml Cooking Sake

5g Dried Bonito Flakes

2 Tablespoons of Corn Flour (or Plain Flour if you do not have Corn Flour)

Oil for shallow frying

Topping Options

4 pinches of Dried Bonito Flakes

Shredded Daikon Radish

Spring Onions – finely chopped

Method:

  1. Cut tofu half to make it 1.5 – 2 cm thick. Then cut each piece into 8 (Total 16 pieces of tofu).
  2. On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towel on top of the tofu, and then place a flat plate or a light chopping board on top of it. Leave it for 15 minutes. This process is to remove excess water from the tofu. Please do not leave it too long, otherwise the tofu will be too dry.
  3. Now we make the sauce. Place water, soy sauce, mirin and sake into a sauce pan and bring it to the boil. Once it is boiled, turn the heat to medium and add bonito flakes to the pan. Keep simmering for a minute. Turn off the hat and put it aside.
  4. Now we shallow-fry the tofu. Heat oil to 180 ◦C. Remove the tofu from the paper towels. Coat the tofu with corn flour. Shallow-fry the tofu until the tofu becomes crispy and lightly browned (about 2 minutes each side).
  5. Remove the tofu from the oil and drain excess oil on a wire rack or paper towels.
  6. Now come back to the sauce. Strain the sauce to separate the sauce and the bonito flakes. Keep the bonito flakes.
  7. Pour ¼ of sauce on a serving plate. Place 4 pieces of the tofu in the sauce. Top with the cooked bonito flakes from Method 6, along with your choice of toppings.

2017-02-25_21.29.05