Ingredients with Measurements:
- 1 block of firm tofu, sliced into 1/2-inch thick pieces
- 1/2 pound of mushrooms, sliced
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 2 green onions, sliced thinly
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, and sugar until the sugar dissolves. Set aside.
2. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the sliced tofu to the skillet and cook for 2-3 minutes on each side until golden brown.
5. Pour the soy sauce mixture over the tofu and mushrooms, and stir to coat evenly.
6. Cook for another 2-3 minutes until the sauce thickens and coats the tofu and mushrooms.
7. Sprinkle with sliced green onions and sesame seeds.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 130
Fat: 6g
Carbohydrates: 11g
Protein: 10g
Sodium: 590mg
Fiber: 2g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- If you don't have mirin, you can use rice vinegar or dry sherry instead.
Variations:
- Add sliced bell peppers or onions for extra flavor and texture.
- Use chicken or beef instead of tofu for a meatier version.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use a non-stick skillet to prevent the tofu from sticking.
- Press the tofu with paper towels to remove excess moisture before cooking.
- Use a spatula to gently flip the tofu to prevent it from breaking apart.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles.
Garnishes:
Sprinkle with sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed rice, noodles, or vegetables.
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it.
- If the tofu is sticking to the skillet, add more oil or use a non-stick spray.
Food safety advice:
Make sure to cook the tofu and mushrooms until they are fully cooked and heated through.
Food history:
Horumonyaki is a Japanese dish that typically consists of grilled or pan-fried meat offal (organ meats). This vegetarian version uses tofu and mushrooms instead.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese