SAVE IT FOR LATER! ↓
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Ankake Tofu (Savory Dashi Sauce)
- 1 block (300-350 g) soft or silken tofu
- 1 ½ cup (150-170 g) mushrooms (shimeji, beech, enoki or shiitake)
- ½ small carrot (30-50 g), thinly sliced
- ¼ cup (25 g) sliced scallions, whites and greens separated
- 1 cup (250 ml) dashi stock of choice
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) mirin
- 1 ½ (22 ml) tablespoon soy sauce*
- pinch of salt
- 2-4 teaspoon (7-13 g) potato starch
- 1 ½ tsp (7 g) minced ginger
- 1 tsp (5 ml) sesame oil, optional
- Measure out the kombu dashi, remove 2 tablespoon and pour it into a separate bowl. Remove tofu from package, rinse and drain well. Place onto a shallow plate and set aside.
- If using shimeji, beech or enoki mushrooms, separate from the stems. If using shiitake mushrooms, slice.
- Heat a small pot over medium heat and add mushrooms, white parts of the scallions and carrots. Stir fry until mushrooms slightly soften (add a little water if needed). Add in minced ginger and cook for another minute.
- Add dashi, mirin, sake and soy sauce, and let it simmer until mushrooms are cooked and carrots are just tender.
- Dissolve the potato starch in reserved dashi stock and pour it in while mixing. It should thicken immediately. Drizzle in sesame oil if using. Turn off the stove and remove from heat.
- Microwave the tofu on medium (600 W) for 1 ½ - 2 minutes, or until warmed through. Alternatively, you can heat the tofu on the stove top as well. Add tofu to a pot over medium high and fill with water OR kombu dashi until just covering the tofu. Once simmering, reduce to low and simmer for 10 minutes, or until tofu is fully heated through. Use a slotted ladle and remove tofu.
- Pour the ankake mushroom sauce over the tofu and garnish with green part of scallions. Serve immediately and enjoy!
- Remove tofu from package, rinse and drain well. You can keep it whole, but for this version I prefer to cut them into 1 inch cubes.
- Add the dashi stock, soy sauce, sake, mirin and potato starch in medium-large bowl and whisk until potato starch is dissolved. Add the mushrooms, carrots, scallions and ginger in and mix well. Cover and microwave for 2-3 minutes on medium (600 W).
- Add the tofu into the bowl, mix with the sauce and microwave for another 3 minutes, uncovered.
- Drizzle sesame oil if using and top with green part of scallions. Serve immediately and enjoy!
- *Instead of sake, mirin and soy sauce you can substitute with 3 tablespoon mensutyu.
- Helpful Equipment: slotted ladle, silicon bowl cover
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Serving Size: 2 servings
Keywords: ankake tofu, soft tofu dish
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Not only was this so easy to make, it was so delicious! Definitely making this again! 🤩
This is so delicious and easy to make, and a great excuse to eat an entire block of tofu.
Luisa Moore says
Truly delicious! I made double on the stovetop, and saved half the sauce for a second block of tofu tomorrow. Only used half the sesame oil, delicious but easily overwhelms. Delicious without too.
This recipe turned out perfect. I love that microwaving the tofu was an option! Made it much easier for me ❤️
Ari G says
So yummy! Quick and easy at-home lunch for my workday. The sauce is the perfect texture.
Maxence L. says
Very flavorful and easily customizable!
Michelle Foltinger says
I loved this recipe the second I saw it on her Instagram. I just knew I had to try it! It was super easy to make and fun! And it was sooo yummy and felt healthy and refreshing eating it! Would definitely recommend. Also i cut the tofu block in three so i was able to save the rest and eat the following days!
if you're in the mood for something cozy and savory, this is it!! it took no time to make and its definitely going into my weekly lunch rotation!
So delicious! A new taste and an amazing meal, love it!
After trying to eat less eat and more veggies, I got sick of my old go to veggie meals. This recipe inspired me to try a different style of cooking and helped me enjoy eating again. I accidentally used corn starch instead of potato and it didn't thicken like I expected but it was still delicious 🙂
This was so delicious for how simple it is to make! Was so cosy too felt like it warmed my whole soul haha. Thanks so much for sharing this recipe!!