Chinese Tofu with Mushroom and Meat Sauce Recipe

Ingredients: 

* 250g tofu
* For the sauce
* 2 tbsp cooking oil
* 1 tsp hacked garlic
* 100g chicken bosom meat (or pork)
* 1/2 tsp salt
* 1 tbsp (15g) diced Zha Cai
* 50g shimeiji mushroom (in the wake of evacuating stem)
* 1 tsp cornflour (blend in with 1 tbsp water)
* 1.5 tbsp shellfish sauce
* 1 tsp light soy sauce
* 1/4 tsp sugar
* 1/8 tsp ground white pepper

For the Spinach: 

* 80g spinach (leaves just, weight after washed and depleted)
* 1/4 tsp salt
* 1/4 tsp sugar
* 2 tsp cooking oil

Garnish:

Red bean stew and scallion

Method:
Tofu: 

Steam the tofu over bubbling water for around five minutes. Spot the tofu on the serving plate for a couple of moments. Dispose of the water discharge from the tofu.

Spinach: 

1. Include a couple of cloves of garlic and saute until sweet-smelling. Include the washed spinach and saute together with the garlic. Season with some salt and sugar.

2. Keep sauteing until the spinach begins to wither, which will take a couple of moments.

3. Presently evacuate the spinach and spot it around the tofu on the serving plate.

Meat and mushroom sauce: 

1. Saute some coarsely hacked garlic in the wok.

2. Include the mincemeat and season with some salt.

3. At the point when the meat begins to turn somewhat darker, include the mushrooms, diced carrot, zha cai, shellfish sauce, light soy sauce, ground white pepper, and some extra water.

4. Thicken with cornstarch slurry.

To Serve: 

Spot the tofu on a plate and encompassed with the spinach.
Pour the meat sauce over the tofu.
Enhancement with some cleaved scallion and red chilies. Serve.