Today I visited the asian food market again. I found something new: spiced freeze dried tofu strips. Sorry I don't know the name of the product because it is written in chinese. But interesting…had to buy it.
And this is what I cooked:
Rice with carrot, mushrooms and tofu strips garnished with spring onion and pickled ginger (lots, I am addicted to pickled ginger). The tofu was heavenly chewy and reminded me on thick udon noodles and the spicyness was just right:
Cut 1 carrot into match sticks
200 ml dashi stock (water and 1 small pack instant dashi powder)
60 ml soy sauce
1 tablespoon sugar
Boil the carrot sticks in the stock on high heat until just done (with a small bite). Remove carrot sticks with a slotted spoon and keep in a bowl.
Add 1 tablespoon soy sauce and another tablespoon sugar to the reminding stock (some will be gone) and boil 150 g mixed mushrooms until done and the stock is reduced to half.
Remove mushrooms with a slotted spoon and add to the carrot sticks.
Add ½ cup water and 1/3 cup sake to the stock. Add 150 g tofu strips and simmer until the stock is almost gone and only a dark syrup is left.
Add tofu and syrup to the carrots and mushrooms and stir. Smells wonderful...
Meanwhile cut 1 spring onion into nice stripes, cook rice out of 1 cup uncooked rice.
Serve rice topped with the mixture and garnished with spring onion, ginger.