Serves 4 persons
19 oz. firm tofu (1 block)
2 oz. snow peas
1 med. size carrot
4 dried shitake mushrooms (put in warm water for 20 minutes)
1 tsp. Dashi powder (soup stock)
2 tbsp. soy sauce
1 tbsp. sake (rice wine – optional)
1 tsp. sugar
1 cup water
4 tbsp. cornstarch
All vegetables cut 1 inch long in thin strips.
1 cup water to boil in medium pot, add dashi powder,
all seasonings and all vegetables, cook 2 minutes.
Dissolve 2 tsp. cornstarch with ¼ cup of cold water and slowly
put into vegetable pan.
Cut tofu into quarters wrapped in a paper towel.
Take a little bit of water from tofu.
Spread cornstarch on a plate
coat tofu with a thin layer of corn starch.
Put vegetable oil 1/8 inch deep in a frying pan over medium
Bake until tofu is pale gold.
Spoon tofu into each bowl and top with vegetables.