Nori Tofu in Mushroom Sauce
Nori Tofu in Mushroom Sauce
Ingredients
For the Nori Tofu
- 1 block firm tofu
- 2 nori sheets
- 3 tablespoons corn starch, for coating tofu
For the Mushroom Sauce
- 200 grams mushrooms
- 3 cloves minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 150 ml water
For the Corn Starch Slurry
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- 1
Cut the nori sheets into strips, approximately 1-inch wide.
⏱️ 3 min
- 2
Gently wrap the block of firm tofu with the nori strips, ensuring it is mostly covered.
⏱️ 3 min
- 3
Place the 3 tablespoons of corn starch in a shallow dish. Generously coat the wrapped tofu on all sides with the corn starch, pressing gently to adhere.
⏱️ 3 min
- 4
Heat a sufficient amount of oil in a pan over medium-high heat. Fry the coated tofu until it is golden brown and crispy on all sides. Remove from the pan and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 7 min
- 5
In a clean pan or the same pan (after wiping out excess oil), sauté the 200 grams of mushrooms and 3 cloves of minced garlic over medium heat until the mushrooms are tender and the garlic is fragrant, about 3-5 minutes.
⏱️ 5 min
- 6
Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 150 ml of water to the pan with the mushrooms and garlic. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 7
In a small bowl, prepare a slurry by mixing 1 tablespoon of corn starch with 2 tablespoons of water until smooth. Gradually whisk the slurry into the simmering sauce in the pan.
⏱️ 1 min
- 8
Continue to cook the sauce, stirring constantly, until it has thickened to your desired consistency.
⏱️ 1 min
- 9
Carefully add the fried Nori Tofu to the thickened mushroom sauce, gently turning to coat.
⏱️ 1 min
- 10
Serve the Nori Tofu in Mushroom Sauce immediately, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nori Tofu in Mushroom Sauce
For the Nori Tofu
- 1 block firm tofu
- 2 nori sheets
- 3 tablespoons corn starch, for coating tofu
For the Mushroom Sauce
- 200 grams mushrooms
- 3 cloves minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 150 ml water
For the Corn Starch Slurry
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- 1
Cut the nori sheets into strips, approximately 1-inch wide.
⏱️ 3 min - 2
Gently wrap the block of firm tofu with the nori strips, ensuring it is mostly covered.
⏱️ 3 min - 3
Place the 3 tablespoons of corn starch in a shallow dish. Generously coat the wrapped tofu on all sides with the corn starch, pressing gently to adhere.
⏱️ 3 min - 4
Heat a sufficient amount of oil in a pan over medium-high heat. Fry the coated tofu until it is golden brown and crispy on all sides. Remove from the pan and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 7 min - 5
In a clean pan or the same pan (after wiping out excess oil), sauté the 200 grams of mushrooms and 3 cloves of minced garlic over medium heat until the mushrooms are tender and the garlic is fragrant, about 3-5 minutes.
⏱️ 5 min - 6
Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 150 ml of water to the pan with the mushrooms and garlic. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
In a small bowl, prepare a slurry by mixing 1 tablespoon of corn starch with 2 tablespoons of water until smooth. Gradually whisk the slurry into the simmering sauce in the pan.
⏱️ 1 min - 8
Continue to cook the sauce, stirring constantly, until it has thickened to your desired consistency.
⏱️ 1 min - 9
Carefully add the fried Nori Tofu to the thickened mushroom sauce, gently turning to coat.
⏱️ 1 min - 10
Serve the Nori Tofu in Mushroom Sauce immediately, preferably with steamed rice.
⏱️ 1 min