Fermented bean curd is a kind of “cheese” of the east. It is a fermented tofu flavored with various seasonings such as soybean, vinegar, sesame oil and spices. The result is a creamy and smooth tofu that can be smashed and broken down into a paste. It is believed that the longer that bean curd is preserved, the stronger the flavor. The taste is very unique and intense and is a well known condiment in Chinese cuisine.
Water spinach, or “通菜” is a unique vegetable that is crunchy at the bottom with beautiful leafy greens at the top. The best way to cook this vegetable is a simple and quick stir fry so you can still enjoy the crunchiness of the stem. This pairing of water spinach and bean curd sauce is a match made in heaven. The salty savory bean curd sauce complimenting the crunchy texture of water spinach vegetable is very unique. If you can handle the heat, add in a few thai chilis to make this dish even more irresistibly delicious.
Where to Buy Fermented Bean Curd?
You can purchase jarred versions at Chinese or Asian supermarkets in the seasoning aisle.
Ingredients
- 1 bunch of water spinach 通菜 (8 oz)
- 3 cubes of preserved bean curd sauce
- 2 cloves of garlic
- 1 tsp of oil
- 1 tbsp water or bean curd water
- 1 thai chili (optional)
Instructions
- Cut off ends of water spinach and discard. Cut spinach into 2-3 inch increments. Rinse water spinach in cold water and drain.
- In a small bowl, mash bean curd sauce until it forms into a paste. Use one tbsp of either bean curd water from the bottle or water to mix into sauce. Smash 2 cloves of garlic to get flavor out.
- Heat a wok on medium heat. Add in 1 tsp of oil. Once the wok is warm, add in garlic and cook for a minute. Add in bean curd sauce and then add in water spinach to wok. Close the lid and let the spinach cook for 1 minute.
- After 1 minute, you can add a Thai chili and quickly mix sauce and water spinach together, and serve.
