Tofu Stir-fry Seasoned with Butter and KOMBU TSUYU Sauce
The trick is to cook the tofu in golden brown. Season the tofu with "KOMBU TSUYU" and butter before you serve.
PREPARATION
- Using hands, break firm tofu into 8 pieces. Place them on a tray with paper towels, and drain for 20 minutes.
- Chop off the hard tips of asparagus. Partially peel the thick skin using a peeler, and slice diagonally. Remove the hard tips of shiitake mushrooms, and cut each of them into 4 pieces.
- In a frying pan, heat a half portion of the butter over medium heat. Fry STEP1 in the pan until golden brown, flipping over as needed. Add STEP2 and stir-fry.
- Put "KOMBU TSUYU" and the remaining half of the butter in the pan and stir-fry.
| Servings | 4 servings |
|---|---|
| Cooking Time | 20 *Excluding the time for draining tofu |
| Calories (1 serving) | 111 Calories |
| Sodium (1 serving) | 1.0 g |
Ingredients
1 block Firm tofu
1 bunch (150g) Asparagus
4 pcs Shiitake mushrooms
20g Butter
2 tablespoons KOMBU TSUYU
PREPARATION
- Using hands, break firm tofu into 8 pieces. Place them on a tray with paper towels, and drain for 20 minutes.
- Chop off the hard tips of asparagus. Partially peel the thick skin using a peeler, and slice diagonally. Remove the hard tips of shiitake mushrooms, and cut each of them into 4 pieces.
- In a frying pan, heat a half portion of the butter over medium heat. Fry STEP1 in the pan until golden brown, flipping over as needed. Add STEP2 and stir-fry.
- Put "KOMBU TSUYU" and the remaining half of the butter in the pan and stir-fry.
