Silken Tofu-Glazed Water Spinach Stir-Fry

1. Wash and Drain Greens

Thoroughly wash and drain your water spinach or regular spinach. Clean greens ensure there’s no grit in your final dish.

2. Prepare Ginger Juice

Peel the fresh ginger and give it a good smack with the flat side of your knife. Grate it into a small bowl and squeeze to collect about 1 tablespoon of its juice.

3. Make Tofu Sauce

In a small bowl, mash the white fermented tofu with a fork. Add in the ginger juice, 2 teaspoons of the liquid from the tofu jar, the Shaoxing wine, and the sugar. Mix until it forms a thin, creamy sauce.

4. Blanch the Greens

Bring a pot of water to a boil. Dunk the water spinach stems into the boiling water for about 20 seconds, then add the leaves and blanch for an additional 10 seconds. Drain in a colander.

5. Stir-Fry Garlic and Chile

Heat the vegetable oil in a wok or skillet over medium-high heat. Add the thinly sliced garlic and the red chile, if using, and stir-fry for about 10 seconds until fragrant.

6. Coat Greens with Sauce

Pour the tofu-based sauce into the wok and immediately add the blanched greens. Stir-fry everything together for about a minute, ensuring the greens are well coated with the sauce.

7. Season and Serve

Taste the stir-fry and season with kosher salt if needed. Transfer to a serving plate and enjoy.