Spinach Tofu with Shimeji Mushrooms

5 from 1 vote

Spinach Tofu with Shimeji Mushrooms

This spinach tofu with shimeji mushrooms is packed with plant-based protein, earthy umami, and silky-smooth texture. It’s a vegetarian-friendly recipe that’s both nourishing and surprisingly satisfying.

Prep Time2 20

Cook Time30

Total Time2 50

Course: Dinner, Lunch, Side Dish

Cuisine: Asian, Chinese

Diet: Vegan, Vegetarian

Servings: slices

Calories: 33kcal

Author: Claudia

Ingredients

Spinach Tofu

500 ml soybean milk unsweetened
7 eggs
½ tsp salt
½ tsp mushroom powder
100 gr Horenzo or spinach

Shimeji Mushroom sauce

3 garlic sliced thinly or minced for garnish later
1 pack Shimeji mushroom
1 tbsp oyster sauce or vegetarian stir fry sauce
½ tsp dark soy sauce
½ tsp mushroom powder
¼ tsp salt
½ tsp sugar
1 tsp sesame oil
1 tbsp Shaoxing wine
200 ml hot water
1 tbsp cornstarch + 1 tbsp water

Instructions

Make the tofu mixture. In a bowl, crack the eggs and add salt and mushroom powder (Image 1). Whisk well, then pour in the unsweetened soy milk (Image 2). Mix until fully combined (Image 3), then strain the mixture to get a smooth texture (Image 4).
Prepare the tofu base. Finely mince the horenso (Japanese spinach) (Images 5, 6) and spread it evenly in a greased and lined 20x20 cm baking pan. Gently pour in the egg mixture (Image 7)—the spinach will float to the top (Image 8).
Steam the tofu. Cover the pan with aluminum foil and steam over medium heat for 25 minutes (Image 9). Meanwhile, boil some water with a little oil and salt (Image 12). Blanch extra horenso for 2 minutes (Image 11), drain, and place it on a serving plate (Image 12).
Cut and fry the tofu. Once the tofu is steamed and set, remove it from the pan and cut into squares (Images 13, 14). Deep-fry the pieces until golden brown (Images 15, 16), then set aside.
Cook the mushroom topping. Arrange the fried tofu over the blanched spinach (Image 17). In a wok, heat oil and sauté crushed garlic or use flavored oil (Image 18). Once the garlic turns golden, remove it for garnish. Add shimeji mushrooms and seasonings (except sesame oil) to the wok (Images 19, 20), stir-fry until tender.
Make the sauce and serve. Pour in some water (Image 21) and thicken with cornstarch slurry (Images 22, 23). Add sesame oil at the end. Pour the mushroom sauce over the tofu and top with the fried garlic (Image 24). Serve warm with rice and enjoy your homemade spinach tofu!

Video

Notes

No spinach? No problem. If you want to skip the horenso, simply use eggs and unsweetened soybean milk for a delicious silken tofu or egg tofu alternative. The spinach adds nutrients and color, but it’s optional.

For a thicker tofu base, use a smaller baking pan so the mixture sets with more height.

Chop spinach finely. The finer the chop, the smoother the texture. You can also use a food chopper to save time (and your wrist!).

Strain it twice for ultimate silkiness. This is the secret to restaurant-style tofu. Straining the mixture twice helps remove bubbles and stray egg whites for a perfectly smooth, silky texture.

Clean your mushrooms. Always rinse shimeji mushrooms thoroughly—especially at the base, where dirt tends to hide.

Nutrition