Taiwanese Tofu in Thick Sauce with Spinach and Shirasu
Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, taiwanese tofu in thick sauce with spinach and shirasu. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Taiwanese Tofu in Thick Sauce with Spinach and Shirasu is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Taiwanese Tofu in Thick Sauce with Spinach and Shirasu is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have taiwanese tofu in thick sauce with spinach and shirasu using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Taiwanese Tofu in Thick Sauce with Spinach and Shirasu:
  1. Get 1 block Silken tofu
  2. Prepare 1 bunch Spinach
  3. Get 1 packet Shirasu
  4. Take 1 small packet Imitation crab sticks
  5. Make ready 1 Grated garlic (to taste)
  6. Prepare Seasonings
  7. Make ready 1 dash ★Weipa or Chinese soup stock (less than 1 tbsp)
  8. Get 1 pinch ★Black pepper
  9. Take 1 tsp ★Sugar
  10. Prepare 1 tbsp ★Cooking sake
  11. Take 400 ml Water
  12. Take 1 Potato starch flour dissolved in water - thickening agent
  13. Make ready 1 Sesame oil (to taste)
Steps to make Taiwanese Tofu in Thick Sauce with Spinach and Shirasu:
  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.

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