Spinach and Tofu Tower

Spinach and tofu can make great tasty appetizer that are tasty and nutritional.

Spinach is low in calories and free of fat, saturated fat and cholesterol and good source of fiber, vitamin A and C, iron, folate and magnesium.

It's function moistens dryness and lubricates the intestines, clears heat and calms the mind, promotes body fluids and quenches thirst, nourishes the liver and sharpens vision, benefits the blood and stops bleeding.

Spinach is cold and rich in iron, it is used in anemia of iron-deficiency type. It also yields some effect on hypertension and constipation, and is also effective for thirst.

Spinach is a mild-flavored vegetable with succulent leaves that are deep green and either slightly wrinkled or flat. Spinach requires cool weather and deep, rich, well-limed soil to give quick growth and maximum leaf area. Seed can be sown every two weeks from early spring to late summer, in rows 30 cm apart, the plantlets being thinned in the row. The last sowings produce young plants that yield a crop in the autumn and stand over the winter, providing leaves in early spring or even through the winter if the weather is not too severe.

Spinach can have either flat or slightly crinkled leaves. It is often available as baby spinach, which is especially useful for salads. Fresh spinach is sold in bunches or already washed and sealed in plastic bags. A number of other greens that are similar to spinach are often sold in specialty stores. These include New Zealand spinach, which comes from a different plant family.

The whole plant can be used for diet and for medicinal purposes. The edible leaves are arranged in a rosette, from which a seedstalk emerges. The leaves are somewhat triangular and may be flat or puckered.

Spinach is available year-round, but is best in fall and spring, since it grows best in cool weather.

Tofu is a good source of high quality protein, vitamin B and iron and it is known for its anti-carcinogenic, anti-oxidant and cholesterol-lowering properties.

However, gout patients are advised to cut down on spinach and bean products due to purine found in these two type of food.

Ingredient
* Spinach one bunch or 400g (makes four)
* 2 cakes tau kwa (firm soya bean cake)
* A pinch of salt
* ½ tsp light soya sauce
* ½ tsp sugar
* ½ tsp sesame oil
* White pepper to taste
* 4 small bowls

Method
Wash spinach to get rid of soil thoroughly and soak in cold water for half an hour to revive the leaves. Drain.

Boil a pot of water and cook spinach for few minutes till soften, rinse under cold tap to cool, then squeeze the vegetable dry. Chop finely and set aside.

Heat a tablespoon of oil in a small pan and lightly fry the tau kwa. Remove and cut into small pieces and leave to cool.

Combine both chopped spinach and diced tau kwa in a bowl. Season with salt, sesame oil, sugar and soya sauce. Add pepper to taste.

Transfer the mixture into the small bowl, press the mixture firmly and filled to the brim. Cover the bowl with cling firm and leave in the fridge to chill.

Before serving, un-mould the spinach and tofu mixture by placing on a plate that you want to serve over the bowl and upturning it. A tap on the bottom of the bowl should loose the mould.