Stir-Fried Water Spinach with Fermented Tofu
A quick, home-style stir-fry featuring water spinach and fermented bean curd as the main ingredients, with a distinct savory, salty flavor.
Ingredients
water spinach (washed, leaves and stems separated, stems cut into sections)
fermented tofu (mashed with its juice)
garlic (minced)
oil
salt (to taste, because fermented tofu is salty)
a pinch
Instructions
1
Prep
Wash the water spinach, pick out the leaves, and cut the stems into 4–5 cm sections. In a bowl, mash the fermented tofu together with its juice using chopsticks. Mince the garlic.
2
Bloom the aromatics
Heat oil in a wok, add the minced garlic, and stir-fry until fragrant.
3
Stir-fry the stems
Add the stems first and stir-fry over high heat for about 1 minute, then pour in the leaves and continue stir-frying.
4
Add the fermented tofu
Pour the mashed fermented tofu and its juice into the wok and toss to combine.
5
Season and serve
Sprinkle in a pinch of salt and dish out. Because fermented tofu is already quite salty, be sure to add salt sparingly.
