Creating a delicious snack will be made easier with this Spinach Tofu with Mushroom recipe. With the springy texture of the soybean curd, the slight bitterness of the spinach, and the savory mushroom sauce that coats every cube – this will surely be your next favorite healthy snack.
The common understanding that healthy dishes and snacks have a bitter flavor gets thrown out the window with this dish. You could even try using other leafy vegetables aside from spinach to create the healthy snack of your dreams.
Spinach Tofu with Mushroom
Ingredients
For Boiling:
- 100 g. spinach
- Water, for boiling
- Salt
Soybean Curd:
- 2 cups soy milk
- 7 pcs. egg
- 1 pack Maggi Magic Sarap
- Spinach
For Brushing:
- Oil, for frying
Chicken Broth:
- 1 cup hot water
- 1 pack Maggi Magic Chicken Cube
- 1 Tbsp. Maggi Oyster Sauce
- 1 Tbsp. sugar
Mushroom Sauce:
- Oil, for sautéing
- 3 cloves garlic, minced
- 150 g. shimeji mushrooms
- 1 Tbsp. rice wine
- Salt and pepper, to taste
- 1 Tbsp. sesame oil
- Slurry, to thicken
Instructions
- In a pan with boiling water, add the spinach. Season with salt. Once cooked, place it in ice water to stop the cooking process. Squeeze the excess water out and chop it into small pieces.
- In a bowl, add soy milk and eggs. Beat everything together. Season with Maggi magic Sarap. Mix, then pour it through a sieve so there are no lumps or egg shells.
- Brush the baking pan with oil. Layer it with wax paper. Make sure to fold the edges neatly so it’s easier to unmold once it’s cooked.
- Put the chopped spinach into the soybean curd mixture. Mix, then pour it into the baking pan. Cover it with aluminum foil. Place it in a pot for steaming. Cover and let it steam for 18 minutes.
- Once it has finished cooking, remove the aluminum foil and let it cool for 2 hours or until it sets.
- When it has cooled down, place a baking tray over the opening and flip it over. Remove the baking pan and remove the wax paper. Slice it into thick pieces.
- In a pan, heat the oil. Place the cooled spinach soybean curd cubes in. Make sure to flip when one side has browned. Once both sides have browned, remove it from the pan and place it on a plate lined with paper towels to drain the excess oil.
- In a bowl with hot water, add Maggi Magic Chicken Cube and Maggi Oyster Sauce. Mix well.
- Remove the ends of the shimeji mushrooms.
- In a pan, heat the oil. Sauté the garlic and shimeji mushrooms.
- Add sugar to the chicken broth. Mix.
- Pour Chinese cooking wine in the pan. Season with salt, then add the chicken broth. Season with black pepper. Add the slurry. Mix well. Add the sesame oil.
- To serve, arrange the fried spinach soybean curd cubes on a plate. Pour the mushroom sauce over them.
Whether you cook enough for yourself or for the entire family, just make sure to cook enough mushroom sauce so those who are not keen on the healthy bitterness can douse their spinach tofu cubes in it. Just make sure to try making the Spinach Tofu with Mushroom first, because you might like it more than you initially thought.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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