Spinach Tofu with Bumashimeiji (Honshimeiji) Mushrooms
Hui Leng Tay
Low-calorie and super-delicious. Made a house special in many eateries, now you can make this at home.
ingredients
- 1 block tofu (medium or silken),
- 1cup chopped spinach, blanched
- 1.5oz bumashimeiji(honshimeiji) mushrooms
- Sauce:
- 1/2cup water
- 2tsp oyster sauce
- 1tsp dark soya sauce
- 1tsp brown sugar
directions
- 1
1. Place chopped spinach on top of tofu blocks and steam of 5 minutes (Note: drain off some moisture in the tofu after steaming)
- 2
2. Cut spinach topped tofu cut into serving size (and gently fry in hot oil till golden brown. Drain well, set aside
- 3
3. With a little oil, add mushromms and fry.
- 4
4. Mix ingredient for sauce together and add to mushroom mixture, adjust amount of water (add more) if too salty (adjust to taste), then allow sauce to reduce
- 5
5. Add a little cornflur to thicken sauce, and pour over spinach tofu
- 6
6. Serve immediately
Source: http://teczcape.blogspot.com/2008/02/braised-tofubeancurd-with-spinach-and.html
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