Bok Choy And Shiitake Mushroom With Mashed Tofu Recipe by cookpad.japan
Cooking Instructions 1 Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu. 2 Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves. 3 Take the pits out of the umeboshi plums, and mince to a paste with a knife. 4 Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper. 5 Put the umeboshi paste and the well drained tofu in a bowl and mash together. 6 Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste. 1 Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu. 1 Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu. 2 Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves. 2 Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves. 3 Take the pits out of the umeboshi plums, and mince to a paste with a knife. 3 Take the pits out of the umeboshi plums, and mince to a paste with a knife. 4 Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper. 4 Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper. 5 Put the umeboshi paste and the well drained tofu in a bowl and mash together. 5 Put the umeboshi paste and the well drained tofu in a bowl and mash together. 6 Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste. 6 Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup