Fried Spinach Tofu

Leafy
Mains

Easy Level:

Master the tricky art of making tofu in a handful of minutes! This protein rich food can be made just by steaming a simple mixture of eggs and soy milk. To get that delightful hint of greens, adding chopped spinach to the mixture will do the trick.
Once your tofu mixture has steamed to firmness, draining is one simple trick to getting that chewy, flavourful texture. Like a sponge, after those little pockets are emptied of every last droplet of water, they easily absorb any flavour they are left in.
Get all that tender texture packaged in crisp crust with Knife Rice Bran Oil. With a mild nutty taste, it’s ideal for stir frying without overpowering other flavours. A relatively new variety of vegetable oil obtained from the hard outer coating of rice grains, Rice Bran Oil lends its wide spectrum of antioxidant properties and health benefits to the Gamma Oryzanol content found in rice bran itself.
Coupled with springy mushrooms, enjoy that seductively satisfying crunch drenched in rich savoury sauce in the comfort of your home – another great side dish you can add to your dinner table.
#themeatmensg #simple #delicious #spinachtofu #knifecookingoilsg

Ingredients

Adjust Servings
US / Metric
0.00
g
g
eggs
0.00
g
g
eggs
0.00
ml
ml
unsweetened soy milk
0.00
ml
ml
unsweetened soy milk
0.00
g
g
chicken stock powder
0.00
g
g
chicken stock powder
0.00
g
g
round spinach (without the stems)
0.00
g
g
round spinach (without the stems)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
Knife rice bran oil for deep frying
Knife rice bran oil for deep frying

Sauce:

0.00
tbsp
tbsp
Knife rice bran oil
0.00
tbsp
tbsp
Knife rice bran oil
0.00
g
g
Shimeji mushrooms (other mushroom works too)
0.00
g
g
Shimeji mushrooms (other mushroom works too)
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
light soy sauce
pepper to tastes
pepper to tastes
0.00
tsp
tsp
cornstarch (mix with 1 tbsp water)
0.00
tsp
tsp
cornstarch (mix with 1 tbsp water)

Steps

1

Chop round spinach, salt and set aside for 15 minutes. Squeeze out excess liquid
Chop round spinach, salt and set aside for 15 minutes. Squeeze out excess liquid
Mark as completed

2

Place spinach in a 7 inch square pan lined with parchment paper.
Place spinach in a 7 inch square pan lined with parchment paper.
Mark as completed

3

Whisk eggs and soy milk. Whisk in chicken stock powder.
Whisk eggs and soy milk. Whisk in chicken stock powder.
Mark as completed

4

Sieve egg tofu mixture into the tin.
Sieve egg tofu mixture into the tin.
Mark as completed

5

Steam for 10 minutes on medium heat. Cool for 15 minutes.
Steam for 10 minutes on medium heat. Cool for 15 minutes.
Mark as completed

6

Heat Knife rice bran oil in a saucepan, stir fry shimeji mushroom until slightly brown.
Heat Knife rice bran oil in a saucepan, stir fry shimeji mushroom until slightly brown.
Mark as completed

7

Season with sugar, soy sauce, pepper. Mix cornstarch and chicken stock. Add to the saucepan and cook until the sauce thickens.
Season with sugar, soy sauce, pepper. Mix cornstarch and chicken stock. Add to the saucepan and cook until the sauce thickens.
Mark as completed

8

Cut the tofu into rectangles. Deep fry in Knife rice bran oil and serve with sauce.
Cut the tofu into rectangles. Deep fry in Knife rice bran oil and serve with sauce.
Mark as completed

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