Recipe: 2020 Silken Tofu with Thick Ankake Sauce

Silken Tofu with Thick Ankake Sauce. Silken tofu is used in a variety of vegetarian and vegan recipes. From creamy sauces to low-fat or vegan desserts, many recipes use silken tofu to add character to the dish without overpowering the flavors you want to enhance. These fluffy silken tofu pancakes pack an extra dose of plant protein and are perfect topped with maple syrup and crunchy cacao nibs!

I'm choosing maple syrup, but chocolate sauce is always a good idea too. Also, I currently have a bit of 'thing' for cardamom, so I've added it to my recipe. The Best Silken Tofu Sauce Recipes on Yummly You can cook Silken Tofu with Thick Ankake Sauce using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Silken Tofu with Thick Ankake Sauce

1. You need 1 block of Silken tofu.
2. Prepare 1/2 of packet Shimeji mushrooms.
3. It's 2 of bunches Spinach.
4. Prepare 1 dash of Carrot.
5. Prepare 200 ml of ☆ Dashi stock (bonito dashi).
6. Prepare 1 tbsp of ☆ Soy sauce.
7. You need 1 tbsp of ☆ Mirin.
8. You need 1 pinch of ☆ Salt.
9. You need 1 tsp of ★ Katakuriko.
10. It's 2 tsp of ★ Water.

Vegan Yum Sauce, Vegan Tzatziki Sauce, Creamy Alfredo Sauce. Vegan Comeback Sauce or DressingFatFree Vegan Kitchen. lemon juice, chopped pecans, sauce, red beans, vegan Worcestershire sauce. Yuko shows how to make very easy Tofu dish! Elegant and sophisticated Kyoto tofu and shimeji mushrooms dish served with a thick ankake sauce from Japanese potato starch and usukuchi/light soy sauce.

Silken Tofu with Thick Ankake Sauce instructions

1. Prep the vegetables: Divide the shimeji mushrooms into small bunches. Cut the carrots into shapes and blanch. Blanch and rinse the spinach in cold water to fix the color..
2. Add the ☆ ingredients to a pot and bring to a boil. Add the tofu and simmer for 2-3 minutes. Transfer to a dish so they won't break apart. It's easy to do this using a ladle strainer..
3. Add the shimeji mushrooms to the pot from Step 2 and simmer for 1-2 minutes. Add the spinach and carrots and stir gently. Add the ★ ingredients. Stir to thicken and the ankake sauce is done..
4. Pour the sauce from Step 3 over the tofu from Step 2..

Kyoto cuisine is famous for its delicate subtle flavor, just like this dish. Most of Kyoto dishes rely heavily on a good dashi stock, then subtly. Terry uses silken tofu as the base for the dressing by combining it with lemon, vinegar, Dijon mustard, garlic, ginger, and olive oil in a blender until the mixture becomes emulsified. Silken tofu doesn't get much love. A lot of people overlook the smooth stuff, reaching for firm and extra firm instead.

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