Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, silken tofu with thickened bean sprout sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Steamed Silken Tofu and Shitake Mushrooms Good Chef Bad Chef. Heat oil in a large saute pan over medium heat. Eat with the toppings mentioned above or pour vegetable sauce (refer to Tofu with Vegetable Sauce) or thick sauce (refer to Japanese Meatballs (Niku-dango) with Two Sauces) over it.
Silken Tofu with Thickened Bean Sprout Sauce is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Silken Tofu with Thickened Bean Sprout Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have silken tofu with thickened bean sprout sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Silken Tofu with Thickened Bean Sprout Sauce:
- Prepare 300 grams Silken tofu
- Take 1 bag Bean sprouts
- Get 300 ml Dashi stock (water with 2/3 teaspoon of Hon-dashi dashi granules is ok)
- Take 2 tbsp Sake
- Prepare 1 tsp Sugar
- Make ready 1 tsp Hon-mirin
- Get 2 tbsp Soy sauce
- Make ready 1 tbsp Katakuriko (dissolved with 1 1/2 tablespoons water; to thicken the sauce)
Sprinkle the green parts of the spring onion and serve with steamed rice. Drain the liquid from the carton of Mori-Nu Silken Tofu. Place the tofu in a blender along with the nutritional yeast and salt. Pour the reduced wine/garlic mixture into the blender and pureé.
Steps to make Silken Tofu with Thickened Bean Sprout Sauce:
- Boil the bean sprouts in salted water. Boil for around 30 seconds, and drain.
- Put the dashi stock and the sake, sugar, hon-mirin and soy sauce in a pan and heat, then add the tofu cut into bite size cubes and bring to heat. When the tofu is heated through, add the bean sprouts.
- Add the bean sprouts. Lastly, add the katakuriko dissolved in water to thicken the sauce.
- Garnish with chopped green onion to finish it off.
This shouldn't take long, as the tofu is very soft and silky. Pour the sauce back into the skillet and warm over low heat. This creamy vegan white sauce tastes like it's full of dairy cream and fat but it's not! Keep it simple or dress it up with other herbs and spices. Best of all, it only takes a few minutes to blend together.
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