<SUKIYAKI ( VEGAN)>
＜Yeild> 2 servings
<Prep time> 10 mins
<Cook time> 25 mins
<Ingredients>
1 block firm tofu( 300g)
1 large onion ( 200g)
3 pieces shiitake mushroom
½ cup shimeji mushroom
1 cup chopped leek
1 large tomato 300g
Sauce
3 tbsp soy sauce
1 tsp sugar
1 tsp sake
2 tbsp Mirin
3g kombu
<Directions>
1. Slice onion, leeks. Remove the stem of shiitake mushroom and shimeji mushroom.
Remove the stem of the tomato and cut into the wedges. Cut tofu into big bite sized pieces.
2. Heat 1 tbsp of oil into the pan. Add onion and leeks. Cook it over high heat for 3 min until the onion are lightly browned. Add shiitake mushrooms, shimeji mushrooms and tomato. Add sauce listed above. Make sure the kombu is submerged in the liquid.
Close the lid. Simmer for 5 mins over mid low heat.
3. Place firm tofu. Continue to cook it over mid heat for another 10 mins or until the sauce is thickened. ( No need to cover it with the lid). Turn off the heat and let it sit for another 10 mins allowing all the ingredients to soak up the flavor from the sauce. Transfer to the plate. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1. If you add too much tomato and tofu, the sauce might be diluted. Feel free to adjust the taste by adding more soy sauce and mirin at the end.
2. It tastes even better on the next day when it’s chilled. Perfect for meal prepping and bento box.
<Storage time>
Keep it in an air-tight container in the fridge for 4 days.
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Miwa