Savory Fermented Tofu Water Spinach Stir-Fry

1. Prepare Water Spinach

First, prepare the water spinach by washing it thoroughly and draining it in a colander. You should end up with about 10 ounces (280 grams) of prepped greens.

2. Prepare Ginger

Take a 4-inch piece of fresh ginger and peel it. Smack the ginger with the side of a knife to release its juices, then grate or mince it finely. Squeeze out the juice from the grated ginger; you should get about 1 tablespoon of ginger juice.

3. Make the Sauce

In a small bowl, mash the two cubes of white fermented tofu with the ginger juice until smooth. Add in the Shaoxing wine and sugar, stirring well to combine. This mixture will be your flavorful sauce.

4. Blanch Water Spinach

Bring a pot of water to a boil. Dunk the stems of the water spinach into the boiling water for about 20 seconds, then add the leaves and blanch for another 10 seconds. Drain the water spinach in a colander and give it a good shake to dry.

5. Stir-Fry Ingredients

Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates instantly. Add the vegetable oil and swirl to coat the pan. Toss in the thinly sliced garlic and red chile, if using, and stir-fry for about 10 seconds until fragrant.

6. Add Sauce and Water Spinach

Pour in the tofu-ginger sauce and let it bubble for a few seconds, then add the blanched water spinach. Stir-fry everything together for about 1 minute, ensuring the sauce evenly coats the greens and the spinach is tender but still bright green.

7. Season and Serve

Remove the wok from the heat and taste the stir-fry. Season with kosher salt if needed. Serve the savory fermented tofu water spinach stir-fry immediately, enjoying the aromatic blend of garlic, ginger, and fermented tofu flavors.