- Salt chopped spinach and set aside for 15 mins. Using clean hands, squeeze out liquid from the spinach. Then place the spinach on a square / rectangular baking tin lined with baking paper. Leave aside.
- Beat eggs and slowly whisk in soy milk. Then whisk in chicken stock powder. Pour the egg mixture through a fine-mesh sieve into the baking tin. Place the baking tin into a steamer and steam for 10 mins over medium heat. Remove and leave to cool for 15 mins.
- To make the sauce, heat oil in a pan and cook the Shimeji mushrooms until lightly browned. Then add in sugar, soy sauce and pepper. Mix well. Pour in thickening mixture and allow to cook until the sauce thickens.
- Cut the tofu into squares or rectangles. Deep fry until lightly browned. Transfer to a serving dish and spoon over the mushroom sauce. Serve hot.