Fried garlic mushrooms and tofu from The Tofu Cookbook by Becky Johnson
A simple and inexpensive recipe that can be quickly and easily prepared to make a tasty and nutritious midweek family supper. In summer, serve with mixed salad leaves or steamed greens and minted n...
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Ingredients
- 30 ml/2 tbsp sake (Japanese rice wine) or lemon juice
- 500 g/1¼ lb firm tofu, drained
- 50 g/2 oz/¼ cup butter
- 45 ml/3 tbsp dark soy sauce
- 2 garlic cloves, thinly sliced
- 200 g/7 oz enoki or other mushrooms
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