- 1 tofu (medium firm)
- 200 g beef slices
- 5 mushrooms
- 6 green onions
- 2 tablespoons soy sauce
- 1 tablespoon Sugar
- 0.25 cup sake or wine
- oil (for frying beef)
- Prepare thinly sliced beef, which is available at Asian food stores. But you can cut beef, from a local supermarket, into kind of thin slices. Half frozen beef may be easier to slice. A little bit thick ones? No worries.
- Dice the tofu into big cubes.
- Cut the green onions about 5 cm long.
- Cut the mushrooms into a few chunks.
- Heat the oil at high, almost smoking high.
- Throw the beef in.
- After hearing a sizzling sound, add some of the prepared sugar and soy sauce. About half a tablespoon of sugar and soy sauce.
- Roughly mix the seasoning with beef.
- Add mushrooms and tofu.
- Pour in sake.
- Put in the rest of the sugar and soy sauce. Always sugar first and soy sauce next. This is the golden rule for Japanese cooking.
- Mix it all in. Turn down the heat to medium.
- Wait for about 5 to 10 minutes. The longer you wait, the tastier the tofu becomes. If you need more juice for the mix, add a little more sake.
Beef Tofu is ready.
This goes wonderfully well with freshly cooked white rice.