Yuzu Tofu in Savory Tomato Sauce
Remove tofu from its tube wrapping. Slice into 1/2-inch thick rounds. Dust with cornstarch. Heat oil in a non-stick skillet over medium-high heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yancancook.com.
Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Spatula
- Spoon
- Plate
Ingredients
- 1 in package yuzu or egg tofu (availableJapanese stores)
- 2 tablespoons cornstarch
- 2 tablespoons Vegetable oil
- 1 medium-sized tomato (skin removed, diced)
- 2 tablespoons ketchup
- 1 tablespoon mirin
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- ¼ cup vegetable stock
- 1 teaspoon sesame oil
- 1 cup assorted mushrooms
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