Fermented Tofu Stir-Fried Water Spinach

腐乳通菜

Fermented Tofu Stir-Fried Water Spinach — Home-styleShunde home cooking.

Ingredients

• water spinach (whole, stems and leaves)
• white fermented tofu (furu), mashed into smooth paste
• peanut oil or neutral oil
• granulated sugar

Instructions

1. Wash water spinach thoroughly and shake dry—leave slight surface moisture for steam-searing.
2. Cut into 5-cm diagonal pieces; separate thick stems from tender leaves.
3. Mash furu with back of spoon into smooth, lump-free paste—add 1 tsp water if too stiff.
4. Heat wok over medium-high heat until oil shimmers with fine ripples; add furu paste and stir constantly 20 seconds until deeply aromatic and slightly thickened. (Paste darkens slightly and coats spoon evenly without graininess)
5. Add thick stems and stir-fry 1 minute until edges brighten and stems feel springy when pressed. (Stem cut surfaces turn vivid jade-green)
6. Add leaves and sugar; toss 30 seconds until leaves soften but retain bright green color and slight bite.