Bean Curd Mushroom with Water Spinach

Simply call it tofu, the white block made in soy milk that sometimes stinks if not stored properly.  It originated in Han dynasty in China some 2,000 years ago. People who were too conscious about their diets have switched and included tofu in their menu list instead because of its health benefits.

It’s gluten-free, low-calorie and no cholesterol. It’s also a good source of protein, iron, and calcium and provides all the essential amino acids needed in the diet.

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So, give in and enjoy this simple recipe that I am sure the whole family will enjoy especially if you are ‘pinoy’.

WHAT YOU NEED:

Vegetable oil

Tofu blocks, drained cut into medium-sized squares

1/2 cup water

2 tablespoons oyster sauce

4 teaspoons soy sauce

1 tablespoon cornstarch

4 ounces fresh mushrooms, sliced

1 can whole or sliced button mushrooms

1 large onion, chopped

3 cloves of garlic, minced

3 stalks of water spinach

3 stalks of spring onions, chopped

Ground pepper

EASY STEPS:

  1. Heat vegetable oil in a skillet then, fry tofu until golden brown. Remove and set aside.
  2. Combine water, oyster sauce, soy sauce and cornstarch in small bowl until smooth.
  3. While skillet is still in heat add garlic, onions, and mushrooms; stir fry for a minute.
  4. Add fried tofu, oyster sauce mixture, water spinach, sprinkle ground pepper and sauté.
  5. Cook for 2 minutes until oyster mixture comes to a boil. Serve hot!
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