【豆腐レシピ】お出汁たっぷり豆腐のあんかけ｜ヘルシー和食

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth maintains flavor while being lower in sodium.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics sweetness without added alcohol.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms provide a similar texture at a lower cost.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein while seitan is often cheaper.

Drain the tofu using a weight to remove excess water.

Peel the shrimp, devein them, sprinkle with salt, and let sit for 10 minutes. Pat dry with paper towels.

Cut the tofu into bite-sized pieces and pat dry. Cut the eggplant into bite-sized pieces and soak in water.

In a bowl, coat the tofu evenly with 2 tablespoons of potato starch.

In a frying pan, heat 1 tablespoon of oil over medium heat. Add the eggplant and cook until golden brown, adding more oil as needed.

Once the eggplant is halfway cooked, add the remaining oil and fry the tofu on both sides until golden brown, about 2 minutes per side.

Add the shrimp to the pan, sprinkle with 1 teaspoon of sake, and cook for about 1 minute while turning them over.

Sprinkle a little salt over the eggplant, tofu, and shrimp to season them. Remove from the pan and set aside.

To make the sweet and sour sauce, combine all ingredients except for the potato starch and light soy sauce in a pot and bring to a boil.

Once boiling, reduce to low heat and add the light soy sauce.

Dissolve the potato starch in double the amount of water and gradually add it to the pot while stirring until thickened, then turn off the heat.

To serve, arrange the tofu and eggplant nicely on a plate, place the shrimp in front, and pour the sauce over the top. Serve with optional garnishes like wasabi or yuzu pepper.

Cooking Techniques

Spice Level:

Dietary

Allergens