Sautéed Water Spinach with Fermented Tofu (Fu Ru Kong Xin Cai)
Crisp, mild-tasting water spinach is a favorite leafy green enjoyed in Taiwan. When lightly sautéed, the hollow stalks retain a crisp texture that’s appealing enough for the finest banquet tables. While often simply sautéed with garlic, a touch of fermented tofu is sometimes added to provide a hint of savory flavor and a cloudy complexion to the liquids released from the greens. Fermented tofu is found in tiny cubes packed in small jars, and is extremely potent. Only a small dab needs to be used, mixed with some water, to gently flavor an entire dish of these greens.
Excerpted from THE FOOD OF TAIWAN © 2015 by Cathy Erway. Photography © 2015 by Pete Lee. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.