Braised Egg Soy BeanCurd With Spinach

Braised Egg Soya Beancurd with Spinac.jpg

Steamed Egg Tofu 1.jpg

Steamed Egg Tofu

Ingredients
150 g spinach
100 g fresh shimeji mushroom

Bean curd Ingredients
900 unsweetened soy bean milk
6 eggs
1/2 tsp salt
1/2 tsp sugar
1/2 tsp mushroom powder
3 tbsp shredded thinly spinach
1 tbsp oil
1 tsp corn flour

Mushroom Sauce Ingredients
300 ml mushroom stock
1 tbsp vegetarian mushroom sauce
1 tsp sugar
1/2 tsp soy sauce
1 tbsp corn flour

Method
1) Mixed bean curd ingredients in a deep bowl (Sieve the egg mixture before adding the shredded spinach) pour into a rectangle container, cover with lid, steam over rapidly boiling water for 25 minutes, remove from steamer and let it cool down. Cut into squares and set aside.
2) Pan fry the soy bean curd till golden on both sides. Set aside.
3) Blanch spinach and shimeji mushroom in boiling water with oil and a bit of salt. Drain well and place on a plate. Place the fried bean curd on top.
4) Bring mushroom sauce to boil in a saucepan, taste accordingly and adjust to your preference. Pour the sauce over the beancurd, spinach and shimeji mushroom. Garnish with some wolfberries (optional).
5) Serve hot.

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