japanese-style tofu ahijo

ingredients:

• 1 block of tofu
• 100 g shimeji mushrooms
• 2 teaspoons soy sauce
• 1 garlic clove
• 70 ml olive oil

step 1:

Cut the tofu in half. Wrap each tofu half in a paper towel. Heat in a microwave oven for 2 minutes to remove the water. Cut into bite-size pieces.

step 2:

Cut off the roots of the shimeji mushrooms. Chop the garlic clove into fine pieces.

step 3:

Put the olive oil and garlic in a frying pan and simmer the garlic for 1 minute.

step 4:

Add the tofu, shimeji mushrooms and soy sauce. Simmer for 8 minutes on low heat.