Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 2 pieces (about 200 gm) fried tofu
- 1 clove garlic, minced
- 6 (about 135 gm) fresh shiitake mushrooms, cut each into 4
- 4 (about 60 gm) oyster mushrooms, cut each into halves
- 100 gm bean sprouts, trimmed ends
- salt, to taste
- 1 spring onion, chopped into sections
- 2 tsp light soy sauce
- 2 Tbsp white miso paste
- 3 Tbsp Kewpie roasted sesame dressing
- ½ tsp sugar
- 3 tsp mirin
- 2 tsp cooking sake (Japanese cooking wine)
- 2½ Tbsp water
- 2 tsp sesame oil
- Cut fried tofu into large chunks. Blanch in boiling water for 2 minutes to remove grease. Drain well. Set aside.
- Mix all the sauce ingredients well. Set aside.
- Heat oil in a wok over medium-high heat. Saute garlic and tofu until aromatic. Add shiitake mushrooms and oyster mushrooms until fragrant. Add bean sprout, spring onion sections. Season with salt. Pour in the sauce. Bring it to a boil. Done. Serve immediately.
- Try to get salt-reduced miso paste if you can. Miso paste is available at Asian or Japanese grocers.
- I used Kewpie sesame dressing, that’s also available from Asian or Japanese grocers. If it’s not handy to you, you might substitute with any sesame sauce of your favourite. Adjust the amount accordingly.
- Fried tofu is available at Asian grocers.
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