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Crispy Tofu with Chicken & Shimeji Mushroom in Miso Sauce

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
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This tofu recipe creates subtle crisp tofu in a tangy miso sauce.

Tofu is a very nutritious food which is made from soybean. It is high in protein, iron, calcium and magnesium, but is low in calories. It is a common and popular ingredient in Chinese, Japanese and Korean cuisine. There are varieties of tofu. Soft tofu (like silken) is usually best for making dessert, soup or steamed dishes. Hard/firm tofu is best for pan-frying or deep-frying. Some are even extra firm, so make sure to select correct type before making a nice tofu dish.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Makes: 4-8 servings

550g fresh tofu brick (hard one, not silken)
150g chicken fillets
100g shimeji mushroom, root trimmed
1 tsp chicken powder
1 tbsp seafood soy sauce
1 tsp fresh lemon juice
1/2 tsp corn starch
1/4 tsp sesame oil
3 tsp olive oil
1 tbsp Japanese miso paste
1 tsp raw sugar
1 tsp ginger ground
half cup water


Chop chicken fillets into strips, marinated them with 1 tsp chicken power, 1 tbsp seafood soy sauce, 1 tsp fresh lemon juice, 1/2 tsp corn starch and 1/4 tsp sesame oil. Set aside or refrigerate for 15 minutes.

Chop the fresh tofu brick into 18 equal 1cm thick squares carefully. It is still easily breakable, though it is called hard tofu.

Heat a big non-stick frypan over medium-low heat, evenly distribute 2 tsp olive oil on the pan.

Wipe to dry a tofu square, place it to pan gently and carefully, one by one, from edge to centre of the pan.

Fry one side for 5 minutes or until golden brown.

Carefully flip to another side with a soft spatula and a spoon/chopsticks

Fry the other side for 5 minutes or until golden brown.

Transfer to a big serving plate.

Heat 1 tsp olive oil on a frypan over medium heat, add in marinated chicken strips, stir fry until brown.

Add in shimeji mushroom, give a quick stir fry to combine.

Add in 1 tbsp miso paste (or 1 small packet of miso soup paste), 1/2 tsp raw sugar, 1 tsp ginger ground and half cup water, stir gently to mix well, cook for 2-3 minutes, bring to boil.

Spoon the cooked chicken strips and mushroom on top of fried tofu pieces.

Finally, pour in cooked sauce from top to allow it flowing into the bottom. Fried tofu pieces are then soaked in miso sauce.

Best served with steamed rice and Asian greens, or as a starter. If you like some spicy flavour, add a small plate of chilli sauce on the side.

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