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TOFU WITH SPINACH AND ENOKI MUSHROOMS PUREE
 

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INGREDIENTS :
1 piece of silken tofu, 100g spinach, 100g enokitake mushrooms, 50g small button mushrooms, 400ml stock, some oil, some salt.

SEASONINGS:
(1) some salt, some sugar, some sesame oil, some ground white pepper.
(2) 1/3t cornstarch, 1/3t water.
 
PREPARATION :
1. Soak tofu in water with some salt for 15 minutes; Remove; Blanch in boiling water for 10 seconds; Remove; Soak in iced water for 5 minutes; Remove; Arrange on a greased steaming plate.
2. Discard the wilted leaves of spinach; Rinse in running water for 2 times; Soak in water for 30 minutes; Remove and drain.
3. Blend the spinach and 30ml stock together with an electronic blender till puree is formed.
4. Discard the ends of enokitake mushrooms; Rinse and cut into sections.
5. Rinse and dice small button mushrooms.
6. Arrange a steaming rack in a deep wok; Pour water into the wok till 1/4 height of the plate; Bring to the boil over a high heat; Arrange the plate on the rack; Cover the wok with a lid; Steam over a high heat for 6 minutes; Turn off the heat; Remove and arrange in a serving bowl.
7. Add seasoning to a bowl and mix well.
8. Add 400ml stock to a pot; Bring to the boil over a high heat; Add the spinach puree, the enokitake mushrooms and the small button mushrooms; Bring to the boil over a high heat; Add seasoning (1); Stir well over a high heat; Add seasoning (2) and stir well over a low heat; Turn off the heat; Slowly pour in the serving bowl with tofu. Ready to serve.
 
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