Tahu Bayam Saus Tiram | Ga Perlu Ke RESTO | Spinach Tofu With Shimeji Mushroom

Egg tofu mixture:

☐ 750 ml unsweetened soy milk ☐ 750 ml eggs (12-14 eggs) ☐ 1 tsp salt ☐ 1 tsp mushroom bouillon ☐ 100 grams spinach ( use the leaves only)

Mushroom gravy:

☐ 1 pack brown shimeiji mushrooms ☐ 500 ml water ☐ 5 cloves garlic ☐ 2 tbsp oyster sauce ☐ 1 tbsp dark Soy sauce ☐ 1 tsp sugar ☐ 1/2 tsp ground white pepper ☐ 1 tsp mushroom bouillon ☐ 2 tsp sesame oil ☐ 1.5 tbsp shaoxing wine or Chinese cooking wine ☐ 2 tbsp vegetable oil ☐ Cornstarch and water mixture to thicken the gravy ☐ Vegetable oil to deep fry the tofu ☐ For the tutorial please check my video