Stir-fried Water Spinach with Fermented Tofu (Furu)
The salty and aromatic fermented tofu perfectly complements the crisp water spinach. Quick and easy but uniquely flavorful, it's an essential summer dish.
Ingredients
6 items- Water spinach (morning glory) 500g
- Fermented tofu (furu) 2 pieces
- Garlic 3 cloves
- Cooking oil 2 tbsp
- Sugar 1/2 tsp
- Salt to taste
Nutrition
Steps （6 steps）
Remove tough stems from water spinach, wash and drain, then cut into 5 cm lengths. Slice garlic.
In a small bowl, mash 2 pieces of fermented tofu with a little brine into a paste. Add ½ tsp sugar and stir well.
Heat the wok over medium heat, add 2 tbsp oil and garlic slices. Reduce to low heat and fry until garlic turns golden and fragrant, about 30 seconds.
Turn the heat to high, add water spinach. Quickly stir-fry for about 30 seconds until it slightly softens and turns bright green.
Pour the fermented tofu mixture over the vegetables. Continue to stir-fry on high heat for about 20 seconds, coating evenly. Taste and add salt if needed (the tofu is usually salty). Mix well and turn off heat.
Transfer to a plate and serve immediately. Avoid overcooking to keep the crunchy texture.
Tips
Water spinach must be stir-fried over high heat to stay crunchy; too much water will ruin the texture. Fermented tofu is already salty, so add salt cautiously. A little sugar balances the saltiness and enhances freshness.
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