Japanese people eat lots of Tofu. It's a pure protein.
This is a good vegetarian's and vegan's dish.
Ingredients for two:
400g of Tofu
4 dried mushrooms (in 1 cup of water)
1/2 tablespoon of honey
2 tablespoons of soy sauce
Sesame oil (1 tablespoon x 2)
Corn starch (1/4 cup + 1 teaspoon with 1 tablespoon of water)
Step 1: Soak mushrooms for about 20 minutes. Don't throw the water, you use it as broth in Step 6.
Step 2: Slice Tofu into 2 pieces, and then wrap with kitchen paper for about 5 minutes to take water out.
Step 3: Place 1/4 cup of corn starch on a flat plate, and then roll Tofu on it. Try not to break Tofu.
Step 4: Place sesame oil in a pan, and then fry corn starch- covered Tofu both sides until it turns golden. Replace it on a plate.
Step 5: Squeeze mushrooms in a bowl. Don't throw the water. Cut the bottom, and then slice them. Place the water in the same pan as you used for Tofu.
Step 6: Add the water from Step 1, soy sauce, honey and sesame oil in the pan, and heat up. Don't put corn starch yet.
Step 7: Mix 1 teaspoon of corn starch in 1 tablespoon of water, pour it on the pan, and then turn the heat off. Put the mushroom sauce over the cooked Tofu.
