Shimeji Tofu modified by Levi

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Shimeji Tofu modified by Levi

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Ingredients

5 portion(s)

Shimeji Tofu modified by Levi

500 grams soy milk, (without sugar)
6 pieces eggs
5 grams salt
2 grams Mushroom Bouillon
100 grams spinach
150 grams shimeji mushroom, fresh
30 grams oyster sauce
10 grams dark soy sauce
10 grams fish sauce
250 grams water
1/2 teaspoon chicken powder
1 pinch ground white pepper
1/2 teaspoon white sugar
1/2 teaspoon sesame oil
1/2 teaspoon shaoxing wine, (optional)
20 grams oil
15 grams tapioca starch
50 grams water
500 grams Drinking water
350 grams tap water + a squeeze of lime juice
4 cloves garlic

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6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
1st main course 2nd main course Side dish Chinese Japanese Easy Natural Children food Lactose free Vegetarian Chinese New Year Dinner Lunch Everyday Dressing Sauce Vegetable dish

Recipe's preparation

Pour 500 grams drinking water. Kettle mode 100 C

After the temperature reached 100C, add 100 grams spinach and leave it for 1 minute. Then put simmering basket on, and strain the spinach and pat them dry with kitchen towel tissue.

Rinse and dry the bowl. Then add back the dried spinach into the mixing bowl. Chop 3sec / sp.5 (2x if necessary)

Place a rectangle steam safe container or cake pan in the varoma basket. cover the bottom and side parts with non stick baking paper or cling wrap. Sprinkle the spinach onto the bottom of the container evenly.

Rinse and dry the bowl (or use another bowl). Then make the tofu: Add 500 grams soy milk, 6 pieces eggs, 5 grams salt, 2gr mushroom bouillon. Mix 10 sec / sp. 4

Pour the tofu batter into the container / pan through a strainer. The spinach will float.

Pour 350 grams tap water + a squeeze of lime juice. Put on varoma basket and steam 20 min / varoma / sp.1

Shimeji Sauce: Add 4 cloves garlic. Chop 5 sec / sp.8

Scrape down and add 20 grams oil. Sautee 4 min / 120 C / sp. 0.5

Add 150 grams Shimeji mushroom. Sautee 3 min / 120 C / reverse / sp. 0.5

Add into the mixing bowl: 30 grams oyster sauce, 10 grams dark soy sauce, 10 grams fish sauce, 250 grams water + 1/2 teaspoon chicken powder (or you may replace with 250gr chicken broth), 1 pinch ground white pepper, 1/2 teaspoon white sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon Shaoxing wine.

Close the mixing bowl lid, place a small bowl and measure 15 grams tapioca starch + 50 grams water. and mix well with spoon. set it aside. Then put on the measuring cup. Cook 4 min / varoma / reverse / sp. 1. and when the time reaches the 3rd minute, pour the mixture of tapioca starch into the measuring cup hole.

Cut the tofu 4 x 4 cm. Grill or deep fry them. Then serve with shimeji sauce.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.