Homemade Spinach Tofu

Recipe by

Made With QL Eggs

QL Omega Eggs

Details

Tofu, or bean curd, has a long and delicious history in Asian cuisine. It is also a dish that has lots of variations; each and every one is delicious with its own style. While you normally get your tofu from stores or restaurants, you can also make your own tofu.

This week, we have a smooth and silky homemade spinach tofu recipe for you. It’s easy to make with just some eggs and unsweetened soymilk. Plus, a sauce made of a variety of mushrooms elevates the dish to a fine starter when cooked as individual servings. Try this spinach tofu recipe for 8-9 people.

Preparation time10 minutes

Cooking time8 - 10 minutes

Servings8 - 9

Ingredients

Spinach tofu

5QL Omega eggs (or 3 whole eggs & 3 egg whites)

1 tbsp cornflour

500 g unsweetened soymilk

1 cup spinach, blanched in hot water and drained well

Mushroom sauce

1 tsp garlic, chopped

1 packet shimeji mushrooms

1 packet enoki mushrooms

½ cup oyster mushrooms

2 tbsp oyster sauce

1 tbsp soy sauce

1 tsp cornflour, mixed with a little water

A dash of sesame oil

A pinch of salt

A pinch of pepper

Method

To make the spinach tofu, beat the QL Omega eggs in a bowl. Add in cornflour and whisk until well combined. Stir in soymilk.
Pass mixture through a fine strainer twice.
Spread spinach on the bottom of individual glasses or ramekins. Pour in the egg mixture.
Steam on medium heat for 8 - 10 minutes. Do not over steam or else the sides will curdle.
To make the mushroom sauce, sauté garlic until fragrant and add in the 3 types of mushrooms.
In a small bowl, combine oyster sauce, soy sauce and sesame oil.
Cook the mushrooms until soft then add in the sauce mixture. Add salt and pepper to taste.
Stir in cornflour mixture.
Once thickened, pour the mushroom sauce over the tofu. Serve hot.