Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

Cut the spinach and tofu into bite sizes. Shred the crab sticks.

Heat oil in a frying pan and fry the grated garlic.

When the garlic becomes aromatic, add the spinach and fry.

Cook until the spinach wilts, add the tofu, shirasu baby sardines, crab sticks and the ★ seasonings. Simmer for a while.

Stir in the katakuriko slurry to thicken the sauce, taking care not to form lumps. Turn off the heat and swirl in sesame oil. Serve.