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Servings
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Ingredients
- 1 in package yuzu or egg tofu availableJapanese stores
- 2 tablespoons cornstarch
- 2 tablespoons Vegetable oil
- 1 medium-sized tomato skin removed, diced
- 2 tablespoons ketchup
- 1 tablespoon mirin
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- ¼ cup vegetable stock
- 1 teaspoon sesame oil
- 1 cup assorted mushrooms
Ingredients
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Instructions
- Remove tofu from its tube wrapping. Slice into 1/2-inch thick rounds. Dust with cornstarch.
- Heat oil in a non-stick skillet over medium-high heat. Pan-fry tofu until golden brown on both sides, about 4-5 minutes.
- Remove tofu from pan. Add tomato and cook until soft, about 3 minutes. Add ketchup, mirin, soy sauce, sugar, stock and sesame oil. Add assorted mushrooms and stir to combine. Return tofu to pan and simmer for 2 minutes.
Recipe Notes
© Yan Can Cook, Inc., 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.