Easiest Way to Cook Perfect Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

Taiwanese Tofu in Thick Sauce with Spinach and Shirasu. Great recipe for Taiwanese Tofu in Thick Sauce with Spinach and Shirasu. I wanted to recreate a Taiwanese dish with Chinese spinach and shirasu baby sardines, but since Chinese spinach is not readily available, I came up with this recipe. Silken tofu easily crumbles, so drain well first.

Silken tofu easily crumbles, so drain well first. I used spinach, but other greens such as mizuna leaves or bean shoots can. The first time I made it I sauteed the veggies and tofu together and added the sauce in the pan. You can cook Taiwanese Tofu in Thick Sauce with Spinach and Shirasu using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

1. Prepare 1 block of Silken tofu.
2. You need 1 bunch of Spinach.
3. Prepare 1 of packet Shirasu.
4. Prepare 1 small of packet Imitation crab sticks.
5. Prepare 1 of Grated garlic (to taste).
6. It's of Seasonings.
7. You need 1 dash of ★Weipa or Chinese soup stock (less than 1 tbsp).
8. You need 1 pinch of ★Black pepper.
9. Prepare 1 tsp of ★Sugar.
10. You need 1 tbsp of ★Cooking sake.
11. Prepare 400 ml of Water.
12. It's 1 of Potato starch flour dissolved in water - thickening agent.
13. Prepare 1 of Sesame oil (to taste).

I found that it made the sauce too thick and my tofu never got browned. The second time I cooked the tofu separately in a little vegetable oil so it got nice and golden and a little crispy. The very last step is to combine the fried tofu with the glossy, thick, fragrant sauce and garnish with spring onion. You can serve it with other dishes, such as aubergine salad, Chinese potato stir-fry, Iceberg lettuce with oyster sauce, Tomato and egg stir-fry, etc., to make a tasty vegetarian-friendly feast.

Taiwanese Tofu in Thick Sauce with Spinach and Shirasu instructions

1. Cut the spinach and tofu into bite sizes. Shred the crab sticks..
2. Heat oil in a frying pan and fry the grated garlic..
3. When the garlic becomes aromatic, add the spinach and fry..
4. Cook until the spinach wilts, add the tofu, shirasu baby sardines, crab sticks and the ★ seasonings. Simmer for a while..
5. Stir in the katakuriko slurry to thicken the sauce, taking care not to form lumps. Turn off the heat and swirl in sesame oil. Serve..

Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt.

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