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Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

The combination of shirasu baby sardines, crab sticks and spinach in a thick starchy sauce makes this a light and appetizing dish. Taken and arranged from Taiwanese spinach soup.

Ingredients: 3-4 servings

Silken tofu
1 block
Spinach
1 bunch
Shirasu
1 packet
Imitation crab sticks
1 small packet
Grated garlic
to taste
Seasonings
★Weipa or Chinese soup stock
A little less than 1 tablespoon
★Black pepper
A pinch
★Sugar
1 teaspoon
★Cooking sake
1 tablespoon
Water
400cc
Katakuriko slurry
Sufficient amount to thicken the sauce
Sesame oil
To taste

Steps

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.

Story Behind this Recipe

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.