Spinach Tofu

Tofu

• 1/2l of unsweetened soya bean milk
• 7 eggs
• 1/2 teaspoon of salt
• 100g spinach – chopped finely & squeeze dry
• Recipe can be scaled depending on the size of vessel

Lay out baking paper onto the pan/deep dish

Press chopped spinach into a flat pan

Pour egg/soy bean mixture into the pan (via a seive). The spinach will float up but that’s fine

Steam for 45mins or until firm. If the steamer is not large enough to accommodate the full pan, place the tofu pan in the middle rack, use the oven on bottom heat with a bottom tray full of water at about 100-120 Degree Celsius. The concept is that the bottom heat + water should mimic the steaming effect.

Cool and either use immediately or chill for next day use. (Tofu releases some water when stored overnight, pat dry before frying.)

Tofu & Mushroom Full Dish

• Deep Fry Tofu and set aside
• Stir fry shimeiji mushrooms and garlic
• In the same pan, build your sauce and adjust according to taste
  • 1 tablespoon of oyster sauce
  • 1/2 teaspoon of sugar
  • 1/2 tablespoon dark soya sauce
  • Splash of water/chicken stock

• In a separate pot, blanch some spinach or any leafy veggie of your choice
• Assemble with veggie, tofu and mushroom+sauce

(Recipe from Spice & Pans)