Spinach Egg Beancurd

[Ingredients]

• 50g spinach

• 4 large eggs

• 1tsp cornstarch

• 200ml unsweetened soy milk

• 1/2tsp salt

• Rectangular heatproof container with at least 4” depth

• Aluminium foil

[Sauce]

• 1/2tsp chopped garlic

• 4tbsp water

• 1tsp oyster sauce

• 1tsp light soy sauce

• 1/2tsp sesame oil

• 1tsp sugar

• Cornstarch solution - 1tsp cornstarch + 2tbsp water

[Steps]

1. Cook spinach with a little oil till wilted. Drain away excess water and sliced finely.

2. Lightly grease container. Lay spinach evenly.

3. Prepare steamer over medium heat.

4. In a mixing bowl, add in eggs, cornstarch, soy milk and soy sauce. Mix well.

5. Strain egg mixture into the container. The spinach might float, that is okay!

6. Cover the container with foil and steam for 20-25mins.

7. When done, allow it to cool for at least 30mins before inverting it out.

8. Invert beancurd out and cut into serving pieces. Fry till golden brown, drain on paper towels and set aside.

9. Sauce: in a heated wok, add in 1tsp cooking oil, then garlic. Stir fry till fragrant.

10. Add in all the remaining ingredients, except the cornstarch solution, and allow to cook till it starts to bubble.

11. Stir in cornstarch solution and mix well till liquid thickens.

12. Plate beancurd and spoon prepared sauce over.
    

Adapted from: https://www.instagram.com/p/BZ_Ls33B5fl/?igshid=1e0dczoij5qzk