Spinach Tofu Puree | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 20 minutes | Easy | Vegetarian

菠菜豆腐泥 (spinach tofu puree) is a nutritious, vibrantly green vegetarian puree that combines the iron-rich darkness of blanched spinach with the smooth, calcium-rich body of silken tofu. Unlike the Level 3 spinach tofu smooth (which is fully sieved to a flowing liquid), this Level 4 version retains more body and sets to a spoonable puree consistency — yielding under spoon pressure but not flowing freely. It is suitable for residents who can manage thicker textures and is a visually appealing, nutrient-dense soft food option.

Ingredients (2–3 servings)

Main:

• 200g fresh spinach (or 150g frozen, thawed)
• 200g silken tofu
• 50ml vegetable stock or water
• 1 clove garlic, briefly sautéed
• 1 teaspoon olive oil
• 1 teaspoon lemon juice

Seasoning:

• Salt to taste
• White pepper to taste

Method

1. Wash spinach thoroughly. Blanch in boiling salted water for 45 seconds; immediately plunge into a bowl of cold water to stop cooking and preserve the vivid green colour. Squeeze out excess moisture firmly.
2. Heat olive oil in a small pan; briefly sauté garlic for 30 seconds until fragrant but not browned. Remove from heat.
3. Combine blanched spinach, silken tofu, sautéed garlic, vegetable stock and lemon juice in a blender.
4. Blend on high speed for 90 seconds until completely smooth and uniform.
5. Do NOT pass through a sieve for Level 4 — the puree should retain enough body to hold a gentle mound shape on a spoon without flowing.
6. If the puree is too thick (cannot be displaced by gentle spoon pressure), add vegetable stock 1 tablespoon at a time and blend again.
7. Season with salt and white pepper. Serve immediately in a shallow bowl or as a soft food accompaniment.

Texture Test

IDDSI Level 4 (Pureed) confirmation: Spoon a portion onto a plate — it should hold a gentle mound shape and not spread out freely like a liquid. Press with the back of a spoon — it should yield smoothly and slowly, without resistance, without lumps. On a tilted plate, it moves very slowly and does not flow freely. It cannot be poured; it must be spooned.

No sieving — unlike the Level 3 version, this puree is not sieved. The retained spinach fibre (which is completely broken down by blending) provides the body needed for Level 4 consistency.

Safety Notes

Lemon juice and iron absorption — the vitamin C in lemon juice significantly increases the body’s absorption of the non-haem iron in spinach. This is not merely a flavour choice — it is nutritionally deliberate.

Spinach oxalate — spinach contains oxalic acid; residents with a history of calcium oxalate kidney stones should have spinach-based dishes reviewed by their medical team before regular inclusion.

Colour indicates freshness — the vivid green colour is a quality indicator. If the puree turns dark or grey-green, it indicates over-cooking or excessive air exposure during blending; remake for best nutritional quality.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh spinach: universally available at any supermarket. Chinese water spinach (空心菜) if needed: East Asian grocers.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 95 kcal per serving (approximately 120g), 8g protein, 4g fat. Spinach is one of the best plant-based sources of non-haem iron, folate, vitamin K and antioxidant carotenoids. Silken tofu provides calcium, complete plant protein and isoflavones. Together, this puree provides approximately 15% of the daily recommended iron intake and 200mg calcium per serving — making it one of the most micronutrient-dense soft vegetarian options available.

Cultural Note

Spinach tofu is a classic pairing in Cantonese home cooking — a simple stir-fry that appears at countless family tables. Presenting it as a smooth puree for dysphagia diets is not a significant departure; it is simply a textural adaptation that preserves the flavour, colour and nutritional intent of a dish that has nourished Hong Kong families for generations.