Homemade Spinach Egg Tofu with Mushroom Sauce

8 December 2015 - Homemade Spinach Egg Tofu with Mushroom Sauce

I saw the spinach egg tofu with mushroom sauce on Chef's Table the other day. It reminded me of a "special or signature" tofu in the restaurant. I decided to try to cook it with Wendy's recipe for the homemade egg tofu.
The tofu must be steam over LOW heat (the recipe said for 30 minutes, I steam them for 20 minutes. Next time I'll check on 15-20 minutes). For the mushroom sauce I used Shiitake, scallion, garlic, ginger, onion, soy sauce, oyster sauce, and corn starch.

The recipe is from Wendy in KK

Homemade (Spinach) Egg Tofu
makes 16 cut tofu in 1 tin pan (15x15 cm)

Homemade Spinach Egg Tofu

500 ml unsweetened thick soy milk (soak 100 g dry soy beans then blend with 500 ml water, extract the milk)
375 ml egg from 6 large eggs
1/3 tsp salt (I add chicken powder)
1 tsp corn starch + 1 Tbsp water
(I add thinly sliced spinach)