If fresh young spinach leaves are not available, watercress or lettuce can be used instead. Sorrel leaves may also be used as a substitute, but they have a stronger and slightly more bitter flavour than spinach.
Fresh tofu is sold in cakes about 7.5 cm (3 in) square in Chinese food stores.
Do not confuse it with fermented tofu, which is much stronger-tasting, quite salty and usually used as a condiment.
1 packet tofu
115 g (4 oz) spinach leaves
750 ml (1 1/4 pints) 3 cups stock
15 ml (1 tbsp) light soy sauce
salt and ground black pepper
1. Cut the tofu into 12 small pieces, each about 5 mm (1/2 in) thick. Wash the spinach leaves and cut them into small pieces.
2. Bring the stock to a rolling boil in a wok. Add the tofu and soy sauce, bring back to the boil and simmer for about 2 minutes.
3. Add the spinach and simmer for a further minute. Skim the surface to make it clear, then adjust the seasoning and serve immediately.
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