Spinach Should Not Be Eaten with Tofu – It's a Matter of Improper Preparation, Which Doubles the Flavor and Nutrition!

Spinach cannot be eaten with tofu, it's a matter of improper preparation, and this combination makes the flavor both delicious and nutritious!

Spinach has the reputation of 'the king of vegetables'. In spring, it is at its most tender, and regularly eating spinach is very beneficial to the body. Dr. Zhong Nanshan, a renowned, lectured on health knowledge and dietary at the 'Food and Health Health Forum' in an Asian Food Festival, specifically introducing 10 healthy foods, including spinach.

Spinach has many ways of cooking. Today, I'm bringing you a recipe for spinach that I love – oil tofu with spinach.

In my memory, there's always an impression that spinach cannot be eaten with tofu, I forgot it was Professor Ding who said it or I read it in a newspaper. Since I knew this saying, I always avoided eating tofu with spinach and spinach with tofu. Now, when I search online, the opinions are still divided. Later, I found out that spinach contains a large amount of oxalic acid, which reacts with tofu to produce sediment, which is detrimental to the body. Actually, even if spinach is eaten with tofu, the oxalic acid calcium is also an unfavorable substance to the body. However, oxalic acid in spinach is easily soluble in water, and if boiled for a few minutes, it can remove most of the oxalic acid. Therefore, we now advocate for blanching spinach before eating. Blanching spinach and eating it with tofu is not a problem.

Spinach itself contains a large amount of vitamins, which is a necessary nutrient for the human body, such as Vitamin K. When supplementing calcium, increasing Vitamin K can greatly improve calcium deposition into bones. Combined with tofu, which is rich in calcium and protein, and spinach, which is rich in potassium, magnesium, and Vitamin K, it's a perfect combination for strengthening bones. Knowing this, if you handle spinach properly and eat it with tofu, there's no problem.

Today I made oil tofu and spinach. The soup is rich in flavor and has a perfect texture. If you like eating spinach and tofu, don't miss it, try it!

Today I used frozen oil tofu from my refrigerator. When I have ample time, I will fry large pieces of tofu and freeze them for later use, and combine them with various vegetables.

Ingredients: 200g oil tofu, 250g spinach, 1 spoon of oyster sauce, 1 spoon of light soy sauce, appropriate amount of salt, appropriate amount of water starch.

Method:

1. Take the oil tofu out of the refrigerator and let it warm up. Oil tofu is also called tofu puff. It is made by cutting large tofu into pieces and frying until golden brown.

2. Wash the spinach thoroughly, boil water and blanch the spinach for 2 minutes, then put it in cold water to cool it down and squeeze it dry.

3. Add 2 small bowls of water to the wok. Do not add oil directly, and put in the oil tofu, followed by oyster sauce, light soy sauce and salt, and bring to a boil for 2 minutes.

4. Add the spinach and stir-fry for half a minute.

5. Add appropriate amount of water starch and stir-fry to thicken. Do not add too much water starch, so the soup is more flavorful.

Tips:

Oil tofu is made by frying large tofu cut into blocks with brine, without adding anything, fry until the outer skin is golden brown.

Spinach must be blanched, but do not overcook it, or the nutrients will be lost. Therefore, just boil it open and season it with flavor.