Recipe: Appetizing Silky-Soft and Mild Tofu with Chicken Soboro An Sauce

Silky-Soft and Mild Tofu with Chicken Soboro An Sauce. Great recipe for Silky-Soft and Mild Tofu with Chicken Soboro An Sauce. The weather was getting cool, so I wanted to have a dish with thick an-sauce. I combined healthy tofu with the ground meat that I love to make a warming recipe. -Please adjust the amount of grated ginger to your taste.

See more ideas about Food, Cooking recipes and Food recipes. To keep my version plant-based, I went with tofu. If you've followed this blog for long, you've probably seen my favorite way to make tofu taste good. You can cook Silky-Soft and Mild Tofu with Chicken Soboro An Sauce using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Silky-Soft and Mild Tofu with Chicken Soboro An Sauce

1. It's 1 block of Silken tofu.
2. You need 100 grams of Ground chicken.
3. It's 1 small of bag Enoki mushrooms.
4. It's 1 tsp of Sesame oil.
5. Prepare 200 ml of ◆ Water or hot water.
6. It's 1 tsp of ◆ Chicken soup stock granules.
7. You need 1 tsp of ◆ Sugar.
8. You need 1/2 tbsp of ◆ Oyster sauce.
9. Prepare 1 tbsp of ◆ Soy sauce.
10. You need 1 tbsp of ◆ Sake.
11. You need 1/2 tsp of ◆ Grated ginger.
12. Prepare 1 tbsp of Katakuriko.
13. You need 1 tbsp of Water.

Well, even though I still love that method, I may love this new method even more (one I adapted from The Kitchn)!. Simply marinate the tofu in a bit of soy sauce, maple syrup, and chili garlic sauce before dredging in cornstarch and pan. You stir the meat as you cook it, breaking it up… Continue Reading → Chicken Soboro -spicy ground chicken-Pork Soboro -spicy ground pork-Pork Chashu Wonton (Chicken). Stir and crumble/cut up the tofu with your spatula as you stir it around.

Silky-Soft and Mild Tofu with Chicken Soboro An Sauce instructions

1. Cut the enoki mushroom stems in half..
2. Slice the tofu into 6 equal pieces..
3. Put some water and the tofu into a pan, and heat up but don't let it come to a boil. Gently cook for 3 to 5 minutes and then turn off the heat..
4. In a separate pan, heat up the sesame oil, add the ground chicken and stir fry while crumbling it up with a ladle or something..
5. When the ground chicken is crumbly, add the ingredients marked with ◆ - 1 cup of water, chicken stock granules, sugar, oyster sauce, soy sauce, sake and grated ginger. Add the enoki mushrooms too and simmer for 2 to 3 minutes..
6. Add the katakuriko dissolved in water (1 tablespoon each of katakuriko and water) to the sauce to thicken..
7. Take the warmed up tofu out of the water with a slotted ladle or spoon and put on serving plates. Pour the sauce from Step 6 over the tofu, and it's done..

The tofu should start to resemble rather dry scrambled eggs. Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans. Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu! It has a very mild, pleasant flavour. I served it over tofu pasta along with steamed broccoli.