This homemade Spinach Tofu is really easy to make. Coupled with more greens and Shimeiji mushrooms, this dish can definitely add more nutrients to your meal.
Hope you can recreate this yummy dish in the comfort of your home.
Here’s our step-by-step video showing you how we made this yummy tofu dish or please refer to the list of ingredients below.
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on behalf of Spice N’ Pans
Serves 6 pax
Making the tofu
– steam for 25 minutes
– cool the tofu for 2 hours
– deep fry tofu until golden brown
1/2L of unsweetened soya bean milk
1/2 teaspoon of salt
100g spinach – chopped finely & squeeze dry
1 – 2 tablespoons of cooking oil
2 cloves of garlic- minced
100g of Shimeiji mushrooms
Making the gravy
500ml of water
1/2 cube of chicken stock
1 tablespoon of oyster sauce
1/2 teaspoon of sugar
1/2 tablespoon dark soya sauce
1/4 teaspoon of salt
Some cornstarch solution to thicken the sauce (made made by mixing some corn flour with some water)
1 teaspoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
Poach some spinach with a little oil and salt. Lay them on your serving plate. Place tofu on the spinach.