Fermented Bean Curd with Spinach
Don't like spinach? Try substituting amaranth, also known as Chinese spinach. The red and green leaves contain even more nutrients.
5 cups spinach leaves
4 cubes fermented bean curd with chilies
A pinch of five-spice powder (less than ⅛ teaspoon)
2 tablespoons oil for stir-frying
2 garlic cloves, minced
½ teaspoon sugar
Blanch the spinach by plunging the leaves briefly into boiling water. Drain thoroughly.
Mash the fermented tofu cubes and mix in the five-spice powder.
Add oil to a preheated wok or skillet. When the oil is hot, add the garlic and stir-fry briefly until aromatic. Add the spinach and stir-fry for 1–2 minutes. Add the sugar. Add the mashed bean curd in the middle of the wok and mix with the spinach. Cook through and serve hot.
Fermented Bean Curd
These small cubes of bean curd preserved in rice and spicy seasonings have a pungent aroma reminiscent of strong cheese. Sold in glass jars in Asian markets, fermented bean curd marries well with other savory foods such as garlic and salted black beans. Usually 1 or 2 cubes is all that is needed.