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Recipes
Mushrooms and Tofu Shriataki with Wasabi Sauce
Mushrooms and Tofu Shriataki with Wasabi Sauce
Mushrooms and Tofu Shriataki with Wasabi Sauce
Earthy and spicy, this tofu shirataki noodle dish packs big flavors using House Foods wasabi and rayu chili.
Recipe By:
House Foods Tofu - Chef Theresa Lin
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Chinese New Year
Tofu and Soy
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Ingredients
1
package
(8oz) House Tofu Shirataki spaghetti shape
2
dried
shiitake mushrooms
1
tablespoon
water
1/2
bag
(approx. 2oz) enoki mushrooms
1
cucumber
julienned
1
each
House Rayu (chili oil)
1
Tbsp
House Wasabi
1
tablespoon
soy sauce
1
tablespoon
mirin (Japanese cooking wine - optional)
Instructions
Cook Tofu Shirataki in boiling water for 2 minutes, drain and dry. Cut into manageable size.
Soak shiitake mushrooms in warm water until soft. Remove stems and julienne.
Cook enoki mushrooms in boiling water for 3 minutes, drain.
Add soy sauce, mirin and shiitake mushrooms to a pan, bring to a boil. Remove from heat and let cool, then mix with wasabi.
Mix all ingredients with wasabi sauce. Serve cold.
* Add House Rayu to enhance the flavor if you like it spicier.
Additional Notes
Wasabi sauce (mix together in a bowl):
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