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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 dic
 
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