Stir-Fried Spinach with Fermented Tofu


Preparation info
  • Serves


    as a vegetable with 1 or 2 other dishes .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

One of the more conspicuous bottles on a Chinese grocer’s shelf has floating in it tiny cubes of white or chili-peppered tofu. It is tofu that has been fermented to a creamy, cheese-like texture, and has a pungent, “high” aroma and a distinctive, sharp taste. If you are 100 percent Chinese, you will enjoy it by the chopstick-full, as an accompaniment to a morning bowl of steaming soupy rice. If you are more of a gradualist, you will appreciate it in its other role, as a spirited, light glaz