Water Spinach with Fermented Tofu
It's not just salt stir-frying! Stir-fried vegetables with the richness of blue cheese
Description
A premium veg stir-fry where water spinach—typically garlic-salt fried—is sautéed with Taiwan's unique fermented seasoning 'Doufu Ru', clinging with intense umami, richness, and fermented aroma.
Restaurants serving Water Spinach with Fermented Tofu
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Water spinach
- Doufu Ru(Fermented tofu)
- Garlic
- Red chili
- Sugar
Instructions
- [Authentic Recipe]
- [Sauce Prep] Put 1-
- cubes of the key flavor 'Doufu Ru' (fermented tofu with koji in salt water; using slightly spicy 'La Furu' is even better) in a small bowl, add a little water (or wine) and sugar, mashing with a spoon into a smooth paste.
- Wash fresh water spinach well, separate stems and leaves, cut into 5cm pieces.
- Heat oil in a wok, fragrantly sauté minced garlic and red chili.
- Add the slower-cooking water spinach 'stems' first, stir-frying rapidly on high.
- Then toss in the 'leaves' and the prepped Doufu Ru sauce all at once.
- Toss vigorously on high heat for ~
- seconds so the Doufu Ru doesn't burn. Once the sauce coats the spinach evenly, remove from heat immediately.
Learn more Spice, substitutes, tips
Key spices
Fermented Doufu Ru aroma and Garlic
Substitutes at Japanese supermarkets
Spinach or Komatsuna, (Doufu Ru is hard to substitute)
Pairing
White Rice(Pour over rice with sauce)
Trivia
[Hardcore] Japanese marvel at how 'Taiwanese veg stir-fries are delicious'; one of the secrets is this Doufu Ru. Fermentation power erases raw veg smell, transforming it into a punchy, meat-like main-dish-level side. A magical seasoning.
Eating tips & etiquette
[Unique Eating] Since the Doufu Ru umami soup gets trapped inside the water spinach's tubular stems (hollow parts), taste the richness bursting from inside the moment you bite!
Allergen
Soy