Steamed Silken Tofu with Stir-Fried Spinach

At last, a tofu success!
This dish is very yummy.
It has something to do with steaming, the tofu is creamier,  much like a creme caramel. Cook some rice and drench it in the pan juices or, I made an instant miso soup and added the leftovers!

1 bunch spinach (I used a bag of baby spinach)

300g ( 1 packet) silken tofu

2 tbsp vegetable oil

1/2 tsp sea salt

2 cloves garlic, finely chopped

1/4 cup water

2 tsp light soy ( I used dark - all it means is a darker colour)

1 tsp white sugar

1/4 tsp sesame oil

pinch ground white pepper (I used black)

 Trim ends from spinach, then cut bunch crossways into 5 pieces, wash and set aside.

Remove tofu from packet and invert into a shallow heatproof bowl that will fit inside a steamer basket.  Carefully cut tofu widthways into 8 equal slices. Place bowl inside steamer, position over a deep saucepan of boiling water and steam, covered for about 6 minutes. Remove bowl, drain excess liquid. Transfer to serving bowl.

Meanwhile, heat oil in wok till surface shimmers slightly. Add salt and stir-fry for ten seconds. Toss in garlic and spinach and stir-fry for 1 minute. Add water, soy and sugar and stir-fry for a further minute or until leaves are wilted. Lastly, stir through sesame oil. Remove from heat.

Arrange spinach over hot tofu and drizzle with pan juices. Sprinkle with pepper.

 Kylie Kwong