Spinach Beancurd With Cauliflower And Mushroom Recipe

Prep produce and tofu

Drain the firm beancurd (tofu) and press gently between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Wash and chop the spinach, separate stems if large. Cut cauliflower into medium bite-size florets. Clean and slice mushrooms. Mince garlic and ginger. Slice scallions, keeping whites and greens separate.

Make cornstarch slurry by mixing 1 teaspoon cornstarch with 2 tablespoons cold water until smooth.

Blanch cauliflower and spinach

Bring a medium pot of salted water to a boil. Add cauliflower florets and blanch 2 minutes until just tender-crisp. Use a slotted spoon to transfer cauliflower to a bowl of ice water to stop cooking. Add the spinach to the same boiling water for 15–20 seconds until wilted, then transfer to the ice bath. Drain both well and set aside.

Optional: Lightly pan-fry tofu

Heat 1 tablespoon neutral oil in a nonstick or stainless skillet over medium-high heat. Add tofu cubes in a single layer and cook 2–3 minutes per side until lightly golden. This step firms the exterior and reduces breakage in the sauce. Remove and set aside on a plate lined with paper towel.

Aromatics

In the same large skillet or wok, heat the remaining 1 tablespoon oil over medium heat. Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 30–45 seconds until fragrant but not browned.

Cook mushrooms

Add the sliced mushrooms to the skillet. Stir-fry 3–4 minutes until they release their moisture and begin to brown.

Add cauliflower and tofu

Return the blanched cauliflower and the lightly fried tofu to the skillet. Gently toss to combine with the mushrooms and aromatics.

Build the sauce

Pour in 1 cup vegetable stock, 2 tablespoons light soy sauce, and 1 tablespoon oyster (or vegetarian) sauce. Stir to combine and bring to a gentle simmer. Taste and adjust salt carefully — the soy and oyster sauces are salty. Add up to the listed salt amount in small increments if needed and sprinkle white pepper.

Thicken sauce and add spinach

Give the cornstarch slurry a final stir and slowly drizzle it into the simmering pan while gently stirring. Cook 1–2 minutes until the sauce thickens and becomes glossy. Fold in the wilted spinach and the green parts of the scallions, warming them through for 30–60 seconds.

Finish

Turn off heat and drizzle 1 teaspoon sesame oil over the dish. Gently toss to coat. Adjust seasoning (soy, salt, pepper) to taste.

Serve hot in a shallow bowl or on a platter. Garnish with extra sliced scallions if desired. This dish pairs well with steamed rice or congee.