Taiwanese Tofu in Thick Sauce with Spinach and Whitebait 台式豆腐濃湯配菠菜和銀魚

Taiwanese Tofu in Thick Sauce with Spinach and Whitebait

台式豆腐濃湯配菠菜和銀魚

Tofu easily crumbles, so drain well first. I used spinach, but other greens such as mizuna leaves or bean shoots can be substituted.
The whitebait and spinach are already salted, so taste before adding more seasoning.

豆腐容易碎，因此請先瀝乾。我用了菠菜，但是可以代替其他蔬菜，例如水芹葉或豆芽。銀魚和菠菜已經醃製，因此在添加更多調味料之前先品嚐一下。

Recipe by Mizorecchifan.

Ingredients 配料

  1. 1 block Tofu 1塊 嫩豆腐
  2. 1 bunch Spinach 1束 菠菜
  3. 1 packet Dry Whitebait 1小包銀魚
  4. 1 small packet Imitation crab sticks 1包仿蟹肉
  5. 1 Grated garlic 1個 蒜末
  6. Seasonings
  7. 1 dash ★Weipa 5g 味霸
  8. 1 pinch ★Black pepper 少量黑胡椒
  9. 1 tsp ★Sugar 1茶匙 糖
  10. 1 tbsp ★Cooking sake 1湯匙 清酒
  11. 400 ml Water 400毫升水
  12. 1 Potato starch flour dissolved in water - thickening agent 馬鈴薯澱粉
  13. 1 dash Sesame oil (to taste) 少量麻油

Steps

  1. 1. Cut the spinach and tofu into bite sizes. Shred the crab sticks.

    將菠菜和豆腐切成小塊。切碎蟹肉棒。

     
     

  2. 2. Heat oil in a frying pan and fry the grated garlic.

    在平底鍋中加熱油，然後將蒜末油炸。

     
     

  3. 3. When the garlic becomes aromatic, add the spinach and fry.

    當大蒜變香時，加入菠菜和油炸。

     
     

  4. 4. Cook until the spinach wilts, add the tofu, dry whitebait, crab sticks and the ★Weipa seasonings. Simmer for a while.

    煮至菠菜熟，加入豆腐，銀魚，蟹肉棒和調味料。熬一會兒。

     
     

  5. Stir in the potato starch slurry to thicken the sauce, taking care not to form lumps. Turn off the heat and swirl in sesame oil. Serve.

    加入馬鈴薯澱粉漿液攪拌使醬變稠，注意不要結塊。關掉火，加麻油。