tofu jamur saus tiram

    Ingredients:

a block silken tofu
1 cup chopped spinach blanch
a pack of shimeji mushroom
1 egg white


Sauce

  * 1 clove garlic
  * 2 tablespoon oyster sauce
  * 1 tablespoon sesame oil
  * 1/4 cup water

Directions:

    * Mix the chopped spinach with the egg white, put on top of the tofu block and steam for 5-10 minutes until the spinach is “attached” to the tofu
    * Fry the steamed tofu and spinach in hot oil until golden brown, drain well, cut into serving size and set aside
    * Pour oil in the sauce pan, add garlic, stir until aromatic, add mushroom, keep stirring for 1 minute
    * Pour oyster sauce and sesame oil into the mushroom mixture and bring to boil. Add a little corn flour to thicken the sauce.
    * Pour the sauce over the spinach tofu, serve war