Season shrimp with cooking wine and pepper.
I put a lot of pepper on the shrimp, so I skipped the sauce.

I used half of the spinach bundle because it's the amount of eating alone.
When the breath dies, the amount becomes smaller.

Cut tofu into bite-sized pieces and remove moisture with a kitchen towel.

The point of Jongwon Baek spinach over rice is anchovy sauce and vinegar. Because of this taste, it can create an exotic taste like fish sauce.
Instead of anchovy sauce, I mixed half-and-half soy sauce and tuna liquid to make it taste good.
While stir-frying, the fishy taste of anchovy sauce disappears, but I like the clean taste, so I changed the seasoning a little.
Adjust the sugar content according to the sweetness of spinach.
Spinach in winter has a strong sweetness, so it's delicious in itself.
There are spinach and tofu, so the seasoning needs to be slightly salty to taste good. It's a topping for rice with toppings, so make sure it's not too bland.

Spinach also produces moisture, so it's better to grill tofu thoroughly.
Bake in a lightly greased pan until golden.
It's good to cook over medium heat.

I use minced garlic, and I like it because I can feel the texture of the garlic.
Chop green onions and cheongyang peppers and fry them together.
Adjust the amount of Cheongyang red pepper to your liking.
Oil is enough to wet the ingredients.

When garlic and green onion are cooked gently, add 1 spoonful of soy sauce and stir-fry it again in oil.
If you stir-fry vegetables here, the flavor and flavor are good.

Add shrimp and stir-fry until shrimp is fully cooked.

When the shrimp is done, add spinach, roasted tofu, red pepper (optional) and sauce and stir-fry over high heat.
The longer you stir-fry it, the more water comes out of the spinach, so it doesn't taste good.
If you want it to be savory, you can add 0.5 spoons of sesame oil at the end.