Shredded Tofu with Edamame Beans and Seasonal Vegetables | Hong Kong recipe

The dish of Shredded Tofu with Edamame Beans and Seasonal Vegetables is recommended by restaurant . We share you the recipe and take a try to make at home. In it, the tip is that to use the proper seasoning. We make the dish by using Knorr sauce

Preparation

1. Add all the ingredients to KNORR Concentrated Chicken Bouillon and bring to a boil.

2. Poach the Chinese spinach in the chicken bouillon, plate up and set aside for use.

3. Thicken the shredded tofu soup with KNORR KINGSFORD’S Cornstarch and drizzle it over the Chinese spinach; serve.

Amount	Name
800ml	KNORR Concentrated Chicken Bouillon (opened)
15g	KNORR KINGSFORD’S Cornstarch
800g	Spinach (Blanched)
60g	Thinly shredded tofu
40g	Edamame beans (poached)
30g	Fat choy (Nostoc flagelliforme, soaked)
20g	Ginkgo