Tofu Casserole (Tai Waun Mushi)
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
4 servings
As featured in the:
Sep. 25, 2019 Coupon Book
Recipe Category
Ingredients
6 tbsp. sugar
6 tbsp. soy sauce
2 tbsp. rice vinegar
3 tbsp. sake
1 tbsp. lime juice
½ lime (zest only)
1 tsp. salt (divided)
1 tbsp. oil
1 lb. ground pork
1 small onion (sliced thin)
1 tsp. garlic (minced)
¼ cup Shiitake mushrooms (hydrated, chopped)
¼ cup bamboo shoots (chopped)
20 oz. block tofu (firm ¾” cube)
3 eggs (beaten)
green onion (sliced thin, optional)
pickled ginger (optional)
Instructions
Preheat oven to 350˚F. In a small bowl, combine the sugar, soy sauce, rice vinegar, sake, lime juice, lime zest and ¼ tsp. salt. Stir until the sugar is dissolved; set the sauce aside.
Add oil to a large frying pan over medium high heat. Add the pork, seasoned with ¾ tsp. salt and cook until just done, about 3 to 4 minutes. Drain and discard the oil, then place the pork into a large mixing bowl.
Add the onions to the same frying pan and cook over medium heat until translucent, 8 to 10 minutes. Add the garlic, mushrooms and bamboo shoots; cook for 1 to 2 minutes more; remove from heat and add to the pork. Add the sauce to the pork mixture and stir to combine well.
Place the tofu cubes in the bottom of a medium casserole dish. Pour the pork mixture on top of the tofu; spread evenly. Pour the beaten eggs over the top to cover.
Bake for 30 minutes or until set. Portion the casserole into 4 servings; garnish as desired. Enjoy this easy-to-prepare Autumn dish with an ice-cold Asahi beer.
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
4 servings
As featured in…
Sep. 25, 2019 Coupon Book
