Earthly Spinach with Fermented Bean Curd

From early childhood, I assumed that the Chinese were natural masters at preparing vegetables. Unlike the overcooked boiled vegetables I used to see at the school cafeteria or in American restaurants, our dishes of vegetables were always vibrant, colourful and bursting with mouth-watering aromas. We simply knew instinctively when to remove the vegetables from the heat so they wouldn’t overcook, as well as how to season them properly. Even common vegetables, such as spinach, which many non-C