Spinach Tofu with Mushrooms / 菠菜豆腐

Ingredients:

Making the tofu 

• 250ml unsweetened soy bean milk
• 4 eggs
• 1/4tsp salt
• 80g spinach - chopped finely

Frying the mushrooms

• Cooking oil
• Minced garlic
• 2pcs Shitake Mushrooms, sliced into strips
• 100g Shimeji Mushrooms
• Carrots, sliced into matchstick strips

Sauce

• 300ml water
• 1/2 cube chicken stock
  
• 1tbsp oyster sauce
• 1/2tsp sugar
• 1/2tbsp soy sauce
• 1/4tsp salt
• Cornstarch slurry to thicken sauce
• 1tsp sesame oil
• 1tbsp cooking wine (shaoxing wine)

Vegetable base / garnish on the sides

Blanch some spinach / other green vegetables

To-do:

1. Making the tofu: Mix egg with soy bean milk and salt. Place parchment paper on the steam bowl then add chopped spinach. Sieve soy bean milk egg and add into steam bowl. The spinach should be floated on the surface. Steam for 30-40 minutes until your desire texture. Let it cool.
2. When the tofu is already cool, cut the tofu into your desired portion and fry with oil.
3. Put on the served plate with blanched spinach on the sides.
4. Using the same pan, sauté minced garlic and shitake mushroom until fragrant.
5. Add carrot and shimeji mushrooms. Cook until fragrant and set aside.
6. Using the same pan, add 300ml water and the rest of the ingredients (except cornstarch slurry)
7. Add frying mushrooms into the sauce and let it cook for a while. Taste to your preferences. Add cornstarch slurry and pour on the frying tofu.