Spinach Tofu with Shimeji

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Looking for a light yet flavorful dish? This spinach tofu with shimeji mushrooms is packed with plant-based protein, earthy umami, and silky-smooth texture. It’s a vegetarian-friendly recipe that’s both nourishing and surprisingly satisfying, perfect as a side dish or a wholesome main for your meatless nights.

A plate of spinach tofu with shimeji mushrooms, garnished with coriander leaves.

The first time I tried silken tofu with spinach at a Chinese restaurant, I was hooked. The texture was unbelievably soft, the flavor subtly savory, and the pairing of spinach and tofu was simply perfect. From that day on, I kept ordering it—no matter what else we got, this dish always made it to our table.

When the pandemic hit and restaurants closed, I knew I had to learn how to make it myself. I tested different versions of spinach with tofu at home, adjusting seasonings and ingredients until I found one that brought back that same comforting taste. Out of all the recipes I tried, this one quickly became my favorite. It’s simple, satisfying, and comes together with just a few fresh ingredients.

What makes this dish shine is the silken tofu—delicate and smooth, it absorbs the umami-rich sauce while pairing beautifully with tender sautéed spinach. If you enjoy dishes like Mun Tahu or Szechuan Pork with Tofu, this spinach tofu recipe delivers that same comforting, home-cooked feel with a lighter, vegetarian twist.

Why You Will Love This Recipe

Nutritious and wholesome – This spinach tofu is packed with nutrients, thanks to the combination of spinach and protein-rich silken tofu made from soy milk.
Budget-friendly goodness – This recipe uses simple, affordable ingredients that are easy to find at your local grocery store or market. A wholesome meal without breaking the bank.
Versatile and flexible – Try deep-frying the tofu for a crispy texture, or mix in other veggies like bok choy, napa cabbage, or shiitake mushrooms. Spinach with tofu is a flexible dish.
Restaurant-worthy flavor – If you’ve ever had spinach and tofu at a Chinese restaurant and couldn’t stop thinking about it, this one hits the spot.

Recipe Ingredients

Ingredients Note

Spinach or Horenso (Japanese spinach) – If using regular spinach, squeeze out the excess water after chopping, if it gets watery. Horenso is naturally drier and can be used straight after chopping or lightly blanched. Both add great color and nutrients to the dish.

Unsweetened Soy Milk – Use unsweetened soybean milk for the best flavor and texture. It gives the tofu a clean, silky finish, sweetened versions will throw off the taste.

Shimeji mushrooms – White or brown shimeji mushrooms work well. They add subtle umami and a tender bite that pairs beautifully with the soft tofu.

Be sure to check out the full recipe and ingredient list below

How to Make Spinach Tofu

Step by step process photos of making the tofu.

STEP 1: Make the tofu mixture. In a bowl, crack the eggs and add salt and mushroom powder (Image 1). Whisk well, then pour in the unsweetened soy milk (Image 2). Mix until fully combined (Image 3), then strain the mixture to get a smooth texture (Image 4).

Step by step process photos of preparing the horenso to make tofu.

STEP 2: Prepare the tofu base. Finely mince the horenso (Japanese spinach) (Images 5, 6) and spread it evenly in a greased and lined 20×20 cm baking pan. Gently pour in the egg mixture (Image 7)—the spinach will float to the top (Image 8).

Step by step process photos of steaming the tofu and blanching the horenso.

STEP 3: Steam the tofu. Cover the pan with aluminum foil and steam over medium heat for 25 minutes (Image 9). Meanwhile, boil some water with a little oil and salt (Image 12). Blanch extra horenso for 2 minutes (Image 11), drain, and place it on a serving plate (Image 12).

Step by step process photos of deep-frying the spinach tofu.

STEP 4: Cut and fry the tofu. Once the tofu is steamed and set, remove it from the pan and cut into squares (Images 13, 14). Deep-fry the pieces until golden brown (Images 15, 16), then set aside.

Step by step process photos of stir-frying the shimeji mushrooms.

STEP 5: Cook the mushroom topping. Arrange the fried tofu over the blanched spinach (Image 17). In a wok, heat oil and sauté crushed garlic or use flavored oil (Image 18). Once the garlic turns golden, remove it for garnish. Add shimeji mushrooms and seasonings (except sesame oil) to the wok (Images 19, 20), stir-fry until tender.

STEP 6: Make the sauce and serve. Pour in some water (Image 21) and thicken with cornstarch slurry (Images 22, 23). Add sesame oil at the end. Pour the mushroom sauce over the tofu and top with the fried garlic (Image 24). Serve warm with rice and enjoy your homemade spinach tofu!

Pro Tips

No spinach? No problem. If you want to skip the horenso, simply use eggs and unsweetened soybean milk for a delicious silken tofu or egg tofu alternative. The spinach adds nutrients and color, but it’s optional.
For a thicker tofu base, use a smaller baking pan so the mixture sets with more height.
Chop spinach finely. The finer the chop, the smoother the texture. You can also use a food chopper to save time (and your wrist!).
Strain it twice for ultimate silkiness. This is the secret to restaurant-style tofu. Straining the mixture twice helps remove bubbles and stray egg whites for a perfectly smooth, silky texture.
Clean your mushrooms. Always rinse shimeji mushrooms thoroughly—especially at the base, where dirt tends to hide.

Serving Suggestions

When I make this spinach tofu at home, it’s usually part of a comforting, share-it-with-family kind of meal. I love serving it with warm rice and something crispy on the side—like my Crispy Pork Belly (because my husband always asks for it!) or a few slices of sweet Char Siu. The contrast between the rich, bold meats and the soft, savory tofu is just so good.

If I’m in the mood for something lighter, I’ll add a bowl of Egg Drop Soup—simple, cozy, and perfect for sipping between bites. And when I want to go all out (usually on weekends!), I throw in some Shrimp Balls or other deep-fried snacks for that full Chinese restaurant vibe..

This tofu may look humble, but when you pair it with the right dishes, it easily becomes the star of the table.

A plate of spinach tofu with shimeji mushrooms on top, garnished with coriander leaves.

FAQs about Spinach Tofu

What is spinach tofu made of?

Spinach tofu is typically made with eggs, unsweetened soy milk, finely chopped spinach (or horenso), and seasoning. The mixture is steamed until set and can be served soft or deep-fried with savory mushroom sauce, just like in many Chinese restaurants.

Can I make spinach tofu without eggs?

Yes, you can make a vegan version by replacing the eggs with a plant-based thickener like cornstarch, agar-agar, or soft blended tofu. However, the texture will be different—closer to a firm jelly than silken egg tofu.

How do I get smooth tofu texture at home?

The key is to strain the egg and soy milk mixture—twice if possible—to remove bubbles and stray egg whites. This helps create that silky, custard-like texture found in restaurant-style spinach with tofu dishes.

Can I fry spinach tofu after steaming?

Yes! After steaming and cooling, spinach tofu can be cut into cubes and deep-fried until golden brown. It gives a lovely contrast between the crispy exterior and soft interior—perfect for topping with mushroom sauce or dipping.

Storage

Store leftover spinach tofu in an airtight container in the fridge for up to 3 days. If you’ve already added the mushroom sauce, try to keep it separate so the tofu doesn’t get soggy. To reheat, simply steam it gently or microwave it until warm—just be careful not to overcook, or the tofu may lose its silky texture.

If you want to make it ahead, you can steam the tofu base in advance and keep it chilled. Fry and add the sauce just before serving for the best texture and flavor.