We all knows that adding more vegetables in your diet is good for your health like the governments had been introducing the 5 a day diet for decades but it is always easier said than done. The main reason behind I could have imagined is the meat eating habit that you have been adopting since you were young. Quit eating meat is definitely one of the hardest thing in the world but no one is asking you to quit. We shall start with reducing meat in our meals and discover the heaven taste of green vegetables, fungus, mushrooms, soy food etc. They do not taste like grass or bird food I promise if you know the right way to bring out their wonderful flavour through cooking.
This tofu with peanut sauce is inspired by the common minced meat tofu that is famous in every household. The crushed peanuts represent the minced meat and added a thick creamy favour to the gravy. It was an experiment and the ingredients combined with each other wonderfully. The shimeji mushroom just added a hint of natural sweetness and crunchy texture to the dish. The gravy is so rich that you can hardly resist and it is very easy to make.
Ingredients:
400g Japanese pressed tofu (or any soft white tofu)
100g Shimeji mushrooms (wash and remove the dried bottoms of the stems. Shower with hot water and drain)
10-15g Raw peanut
1 tbsp All purpose flour
1 tbsp Cooking Oil
200ml Water
1 tbsp Light soy sauce
1 tbsp Mirin (can substitute this with 1/4tsp of sugar)
1/2 tsp salt (or to taste)
a dash of white pepper
1 tbsp Corn flour
2tbsp water
some chopped green onions for garnish
1. Heat a frying pan at medium heat. Add the peanuts in and stir frequently until the skins are browned and cracked.
2. Transfer the roasted peanuts onto a plate and let it cool down for a minute or two. (Freshly roasted peanuts are so hot and could burn your skin!)
3. Remove the skins and transfer the peanuts into a clean plastic bag (or freezer bag).
4,5. Roll a rolling pin (or bottle) over the peanuts in the bag until they are crushed but not powdered.
6. Add the crushed peanuts into a sauce pan and add the 200ml of water. Bring to a boil and let it simmer over medium heat for 10 minutes .
7,8. Unpack the tofu, cut it into half and place it on a plate that is lined with 2 layers of kitchen towel. Set aside for 5 minutes to remove excessive water in the tofu.
9,10. Lightly flour the tofu surfaces and lightly brown the surfaces in a frying pan with the cooking oil over medium heat. Transfer the tofu onto a deep plate.
11. The peanuts should be softened and the sauce is slightly reduced by now. Add soy sauce, mirin, salt and pepper into the sauce. Turn to high heat and bring to a boil.
12. Add the shimeji mushrooms and bring to a boil again.
13. Mix the corn flour and 2 tablespoon of water in a bowl and pour the mixture into the sauce from sides. Bring it to a boil, turn off the heat when the gravy reaches the desired thickness. Pour the gravy onto the tofu in the plate. Garnish with some chopped green onions and it is ready to be served.
Happy Trying! ^^
