Spinach and Bean Curd (Tofu) Soup

Ingredients

200g fresh spinach
2 cakes bean curd-stir fry (opt)
2 tbsp oil
2 tsp salt
21/2 cups /600mls water
2 tbsp soy sauce
1 tsp sesame seed oil

Preparation

1. Wash the spinach well, discarding the tough and discoloured leaves. Shake off the excess water and cut the leaves into small pieces.

2. Cut the bean curd into about 14 pieces.

Cooking

1. In a pot, heat the oil until hot. Stir-fry the spinach until soft. Add the salt and water and bring to the boil.

2. Add the bean curd and soy sauce and cook for 11/2-2 minutes. Add the sesame oil just before serving.