A healthy, lighter take on agedashi tofu—pan-seared instead of fried—and topped with an umami-rich mushroom sauce. Cozy, flavorful, and perfect with sake.
This mushroom-topped agedashi tofu is a simple yet flavorful Japanese-style dish.
The tofu is pan-seared instead of fried, making it lighter w
hile still delightfully crisp on the outside and soft inside.
The dashi-based mushroom sauce is aromatic and rich, coating the tofu with deep umami. Every bite is comforting and satisfying.
Quick to make and elegantly presented, it pairs beautifully with chilled sake—perfect for a relaxing evening at home. 🍶✨
Wrap 1 block of firm tofu in paper towels and microwave for 3 minutes at 600W to remove excess moisture. If it’s still wet, replace the paper towels and repeat.
Cut the tofu into 4 pieces, coat with potato starch, and heat about 5 tablespoons of vegetable oil in a pan. Shallow-fry the tofu until golden and crispy on the outside.
In a saucepan, combine 200 ml water, 50 ml mentsuyu, 1 piece grated ginger, and 1 pack of mushrooms (I used maitake). Bring to a boil, then simmer for 1–2 minutes until mushrooms are cooked. Add the potato starch mixture until it reaches your desired thickness.
Plate the tofu, pour the mushroom sauce over, and top with chopped green onions. Enjoy while hot — juicy, crispy, and packed with umami!
