10 STEAMED TOFU WITH FISH PASTE, WOLFBERRIES AND SPINACH
INGREDIENTS 100g spinach 2 water chestnuts, peeled and diced 1 tsp wolfberries tsp cornflour tsp salt tsp sugar tsp pepper 300g fish paste 1 pack egg tofu, cut into 8 pieces 200ml chicken stock 2 egg whites DIRECTIONS 1 Cook the spinach in boiling water for 30 seconds. Drain and chop roughly. 2 Mix the spinach, water chestnuts, wolfberries, cornflour, salt, sugar and pepper with the fish paste. Divide into 8 portions. 3 Make a cavity in the centre of each piece of tofu and fill it with 1 portion of the fish paste mixture. Steam for 6min. 4 Bring the chicken stock to the boil. Turn off the heat, add the egg whites and stir well. Pour over the cooked tofu.
Homemade Tofu with Mushrooms Steamed Tofu with Fish Paste, Wolfberries and Spinach