Steamed Silken Tofu



1 bunch of spinach 
1 x 300 g (10 oz) packet silken tofu 
2 tablespoon vegetable oil 
1/2 teaspoon sea salt 
2 garlic cloves, finel chopped 
1/4 cup water 
2 teaspoon light soy sauce 
1 tablespoon white sugar 
1/4 teaspoon sesame oil 
pinch white ground pepper 

Trim ends from spinach, then cut bunch crossways into 5 pieces, wash thoroughly and set aside. 

Gently remove tofu from packet and invert into a shalow heatproof bowl that will fit inside a steamer basket. Carefully cut the tofu widthways into 8 pieces. Place bowl inside steamer, position over a deep sauce pan or wok of boiling water and steam covered, for about 6 minutes or until heated through. Carefully remove bowl from steamer and drain away excess liquid. Using a spatula, transfer tofu to a shallow serving bowl. 

Meanwhile, heat oil in hot wok until surface seems to shimmer slightly. Add salt and stirfry for 10 seconds. Toss in reserved spinach and garlic and stirfry for 1 minute. Add water and soy sauce and sugar for a further minute or until leaves are wilted and stalks are just tender. Lastly, stir through sesame oil and remove from heat. 

Arrange spinach over hot tofu and drizzle with pan juices with pepper and serve immediately








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