*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
1. Wrap the tofu for 30 minutes in a paper towel to pull excess fluid from the tofu. Then cut the tofu in half.
2. Dips the tofu in the Yamasa soy sauce mixed with the water. Turn the tofu over in potato starch.
3. Heat 1 teaspoon of plantoil and 2 teaspoons of butter over medium heat in a pan. Fry the tofu on both sides until it is light brown.
4. Put the fried tofu shortly to the side and keep it warm. Use the same pan with the rest of the butter and oil to fry the mushrooms. Add the Yamasa soy sauce, salt, pepper and the wine and bring the sauce to boil for one minute. Mix the sauce with the cream and give it ontop of the tofu.
Garnish with a few spices before you serve.