Bean Curd and Spinach Mold Recipe

Ingredients

Serve 6

• 3 dried black mushrooms

• 10 oz/300 g fresh spinach leaves

• 4 lb/2 kg bean curd or tofu

• 2 egg whites

• 2 tsp sugar

• 1 tbsp + 1 tsp sesame oil

• 3/4 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 cup/250 ml Vegetable Stock

• 1 tbsp water

• 1 tbsp cornstarch/corn flour

Method:

1. Soak the mushrooms in warm water for 15 minutes. Drain and finely chop.

2. Rinse the spinach thoroughly under cold running water and dry well. Remove the stems and finely chop the leaves.

3. Cut the hard edges off the bean curd and use a fork to mash the curd in a large bowl.

4. Add the spinach, egg whites, sugar, 1 teaspoon sesame oil, 1/2 teaspoon salt, and pepper. Mash until pureed. Drizzle a 2-quart (2-liter) bowl with the remaining sesame oil.

5. Spoon in the bean curd puree. Steam for 20 minutes over medium heat, or until the bean curd does not stick to a chopstick when pierced.

6. Carefully invert the mold and turn the bean curd onto a serving plate.

7. Bring the stock and remaining salt to a boil in a medium saucepan. Add the mushrooms.

8. Mix the water and cornstarch in a small bowl and add to the stock to thicken.

9. Pour this mixture over the bean curd. Spoon the mushrooms on top and around the sides, and serve hot.