Tahu Sutra with Japanese Spinach: A Delightful Culinary Adventure
Tahu sutra, or silken tofu, paired with the vibrant flavors of Japanese spinach creates a delightful dish that balances textures and tastes. This recipe is not only simple to prepare but also bursting with nutritional benefits. The addition of shrimp (or your choice of protein) brings an extra depth of flavor, making this dish perfect for a family dinner or a special occasion. Let’s embark on this culinary journey with the following detailed ingredients and instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Silken tofu (tahu sutra) | 200 grams |
| Japanese spinach (bayam jepang) | 150 grams |
| Egg white | 1 large |
| Salt | to taste |
| Pepper | to taste |
| Oyster sauce | 3 tablespoons |
| Mushroom broth (kaldu jamur) | to taste |
| Onion (medium, roughly chopped) | 1/4 of a medium onion |
| Garlic (minced) | 3 cloves |
| Shrimp (peeled) | as needed |
| Ginger (crushed) | 1 small piece |
| Water | as needed |
Instructions
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Prepare the Spinach: Begin by bringing a pot of water to a boil. Once boiling, add the Japanese spinach and blanch it for just a few minutes until it wilts. Drain the spinach and chop it finely once it has cooled.
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Prepare the Tofu: Rinse the silken tofu under cold water, then carefully pat it dry with a paper towel. Brush the top of the tofu with the egg white, ensuring an even layer for the next step.
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Layer the Spinach: Place the chopped spinach evenly on top of the tofu, pressing it down gently to secure it in place.
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Steam the Tofu: Transfer the tofu and spinach arrangement to a steamer. Steam for about 5-10 minutes, just until the flavors meld together and the tofu is heated through.
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Fry the Tofu: Carefully remove the steamed tofu from the steamer and cut it into squares or desired shapes. In a frying pan, heat oil over medium heat and fry the tofu until golden and crispy on the outside. Once done, place the fried tofu on a plate lined with paper towels to drain excess oil.
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Sauté the Aromatics: In the same pan, add a little more oil if necessary, and sauté the minced garlic and chopped onion until they are fragrant and golden brown.
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Cook the Protein: Add the crushed ginger and shrimp to the pan. Stir-fry until the shrimp are fully cooked and opaque, approximately 3-4 minutes. If you’re using an alternative protein like chicken or beef, ensure it’s cooked thoroughly.
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Combine and Season: Add the remaining chopped spinach to the pan along with the oyster sauce, salt, pepper, and mushroom broth. Stir-fry everything together until the spinach is heated through and all ingredients are well combined. Add a little water if necessary to create a slightly saucy consistency.
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Serve: Plate the crispy tofu and generously spoon the sautéed spinach and shrimp mixture over the top. Serve hot, garnished with fresh herbs or sesame seeds if desired.
This Tahu Sutra with Japanese Spinach dish is not only a feast for the eyes but also a delightful harmony of flavors that showcases the richness of tofu and the freshness of spinach. Enjoy this dish with steamed rice or on its own as a light meal. Each bite offers a satisfying crunch followed by the savory goodness of the filling. Perfect for any dining occasion, this recipe will undoubtedly impress your guests and delight your family. Happy cooking!
