Japanese Tofu With Mushrooms
The sweet-salty sauce coats the mushrooms and flavors the tofu in a delectable way. Served over sticky Japanese rice, this recipe is the ultimate comfort food.
1 cup of recipe
Cook time: 40min
Total: 1hr 0min
1 cup Japanese short grain rice
3 tablespoons butter, divided
1 package (244g) firm tofu
1 package (8 ounces) fresh mushrooms, sliced (any combination of crimini, white, shitake, etc.)
3 tablespoons soy sauce, reduced sodium
5 tablespoons sake
4 tablespoons mirin
- Cook 1 cup of Japanese rice according to the directions on the package.
- Drain tofu and wedge it between two plates. Place a heavy book on top and wait 15 minutes for excess water be released. Discard the water.
- Cut tofu into 2-inch rectangular pieces, about ¼ inch thick.
- Melt 1 tablespoon of the butter in a skillet over medium heat.
- Sauté tofu slices in the skillet until lightly browned on both sides, about 15 minutes. Drain sautéed tofu on a paper towel and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.
- Add mushrooms and cover with a tight-fitting lid. Increase the heat to medium-high and cook for about 2 minutes until the mushrooms release their juices.
- Uncover and add the soy sauce, sake and mirin.
- Cook uncovered for 2 minutes more. Remove from heat.
- Serve a portion of rice in individual bowls. Place a few pieces of tofu over rice.
- Spoon cooked mushrooms and a tablespoon of sauce over tofu and rice.
- Serve warm and enjoy!