This homemade Spinach Tofu is really easy to make. Coupled with more greens and Shimeiji mushrooms, this dish can definitely add more nutrients to your meal. Hope you can recreate this yummy dish in the comfort of your home. The list of ingredients is included below or you can also visit http://spicenpans.com/spinach-tofu-shimeiji-mushrooms/ Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: www.youtube.com/spicenpans Facebook www.facebook.com/spicenpans/ Instagram @spicenpans Blog: www.spicenpans.com Chat with us! info@spicenpans.com Thanks for watching! See you soon. xoxo Jamie on behalf of Spice N' Pans Ingredients: Serves 6 pax Making the tofu ——— - steam for 25 minutes - cool the tofu for 2 hours - deep fry tofu until golden brown ——- 1/2L of unsweetened soya bean milk 7 eggs 1/2 teaspoon of salt 100g spinach - chopped finely & squeeze dry Frying mushrooms ——- 1 - 2 tablespoons of cooking oil 2 cloves of garlic- minced 100g of Shimeiji mushrooms Making the gravy ——- 500ml of water 1/2 cube of chicken stock 1 tablespoon of oyster sauce 1/2 teaspoon of sugar 1/2 tablespoon dark soya sauce 1/4 teaspoon of salt Some cornstarch solution to thicken the sauce (made made by mixing some corn flour with some water) 1 teaspoon of sesame oil 1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine) Vegetable base ——— Poach some spinach with a little oil and salt. Lay them on your serving plate. Place tofu on the spinach.