Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

• 1 block Silken tofu
• 1 bunch Spinach
• 1 packet Shirasu
• 1 small packet Imitation crab sticks
• 1 Grated garlic (to taste)
• 1 dash Weipa or Chinese soup stock (less than 1 tbsp)
• 1 pinch Black pepper
• 1 tsp Sugar
• 1 tbsp Cooking sake
• 400 ml Water
• 1 Potato starch flour dissolved in water - thickening agent
• 1 Sesame oil (to taste)

1. Cut the spinach and tofu into bite sizes.
2. Shred the crab sticks.
3. Heat oil in a frying pan and fry the grated garlic.
4. When the garlic becomes aromatic, add the spinach and fry.
5. Cook until the spinach wilts, add the tofu, shirasu baby sardines, crab sticks and the seasonings.
6. Simmer for a while.
7. Stir in the katakuriko slurry to thicken the sauce, taking care not to form lumps.
8. Turn off the heat and swirl in sesame oil.
9. Serve.

silken, spinach, shirasu, packet, garlic, weipa, black pepper, sugar, sake, water, flour, sesame oil

Taken from cookpad.com/us/recipes/145201-taiwanese-tofu-in-thick-sauce-with-spinach-and-shirasu (may not work)