Stir-Fried Tofu with Vegetables

Reminding one of India - The sauce is worth a try for your next stir-fry.  A satayish flavour combined with creamy tofu and vegetable freshness is a nice combo.

The sauce:

1/4 cup dry sherry
2 tsp white sugar
2 tsp light soy
2 tsp malt vinegar
1 tsp oyster sauce
1/2 tsp sesame oil

And yes it is teaspoon NOT tablespoon

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

Steamed Silken Tofu with Stir-Fried Spinach