Silken Tofu, Spinach, and Shimeji in Oyster Sauce

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Tofu Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 1 bundle spinach (about 1 cup), washed to remove grit, drained
• 2 tablespoon oil
• 4 cloves garlic, minced
• 1 pack shimeji mushroom (about 150 gram), tear into small pieces
• 1 block silken tofu (about 300 gram), cut into small pieces
• Oyster sauce
• 4 tablespoon water
• 2 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon ground white pepper
• Garnish
• 1 scallion, finely chopped

Instructions

1. Blanch spinach in a pot of boiling water. Drain and arrange in a serving plate to make a nest. Set aside.
2. Heat oil in a frying pan on high and sauté garlic until fragrant, about 2 minutes.
3. Add the shimeji mushroom and stir for 1 minute.
4. Pour the oyster sauce mixture and bring to a boil.
5. Add the silken tofu into the pan. Cook for 1 minute. Turn off heat. Arrange the braised tofu and shimeji inside the spinach nest. Garnish with chopped scallion. Serve immediately.