Spinach with Fermented Tofu

Fermented tofu, an unfamiliar ingredient to many (including me until recently), is commonly used in Cantonese dishes. It's saltiness and cheesy textures brightens vegetable dishes, and when cooked, melts into the pan. You can find this ingredient at Asian markets, in a glass jar shaped like little cubes of cheese. Get ahold of a bottle and get creative with stir-frys and other vegetable dishes.

Effortful Time: 15 mins Total Time: 20 min Servings: 2-3

You Need

  • 2 tablespoons ghee or avocado oil
  • 1 large bunch of spinach with stems
  • 3 cubes white fermented tofu
  • 1 teaspoon sugar
  • 1 tablespoon garlic, minced
  • salt to taste

Do It

  1. Wash and remove the last inch of stems, and cut into thirds.
  2. Bring a pot of water to boil and add spinach. Cook until the leaves wilt. Drain and rinse spinach with cool water. Set aside.
  3. Heat skillet over a medium flame and add ghee or cooking oil. Add garlic and stir occasionally for 3 mins.
  4. Add fermented tofu and sugar, and mash tofu cubes into garlic. When mixture starts to bubble (~1 min) add spinach to the skillet and mix thoroughly. Add salt if needed.
  5. Once mixed well, remove skillet from the flame and serve immediately over rice.