Red Spinach Tofu (Deep-fried)

I love spinach tofu, especially the ones from Jpot. I came across this recipe in the Singapore Home Cooks blog and decided to give it a try. My first try wasn't very successful due to various factors. I consulted a couple of friends and my mil and I tweaked the recipe. 

This dish is best eaten hot and even though it's a little troublesome to make, I'll do it all again. As some mentioned that spinach shouldn't be eaten with tofu, I've replaced it with red spinach. 

The steps are pretty simple even though it spans across 2 days.

The preparation takes about an hour, another 30 mins to cook and I'd rate it a difficulty level 3 out of 5. Click on for the full recipe!

Red Tofu Spinach Recipe

This recipe yield 2 baking tins of tofu

1 litre unsweetened soya bean milk

220g red spinach (about 1 bag)

8 eggs (55 - 60g each)

18g corn flour

1 tsp salt

1 tbsp chicken seasoning (Knorrs)

Wash the red spinach. I read/heard that spinach shouldn't be taken with tofu so I used red spinach instead. Remove the stem. Wash veg and dry them. 

Chop the leaves really finely.

Line baking dish with cling wrap/plastic that can withstand the heat from steaming. This recipe yields 2 portions of a 7/8" round pan. 

Place veg into baking tin. Spread them out. 

In a large bowl, break 8 eggs. 

Whisk the eggs well. 

Add in unsweetened soya bean milk a little at a time while mixing mixture. 

Add in cornflour, salt and chicken seasoning. 

Mix well. 

Sieve gently into tin. Steam on high heat for about 15 - 20 minutes or till the middle portion is cooked. I tested it with a toothpick. 

All ready for the steamer! 

Once steamed, allow to cool completely. Cover and refrigerate overnight. I did so with some aluminium foil. 

Bring tofu to room temperature while drying/blotting with kitchen towels. The aim is to have the tofu as dry as possible. 

Give each slice of tofu a gently pat to dry excess water prior to frying. On high heat, fry till light brown (essential for browning). Remove and drain. Fry again for another 10 seconds or so for the tofu to be more crispy (thanks to my mil for this tip!). Serve hot. 

Enjoy!