Water Spinach con Tofu. Stir fried water spinach using garlic, ginger, and fermented tofu as key ingredients are a popular method of cooking a variety of Chinese vegetable Especially when it comes to Chinese stir fried water spinach. Stir-Fried green leaf vegetables are an essential part of the Chinese menu, whether. Meanwhile, drain and dry the tofu slices on paper towels and prepare the water spinach.
Botanically this fast-growing leafy vegetable belongs. Palak Paneer or spinach with Indian cottage cheese (paneer) is a very popular Indian recipe, one that you find on the menu card of every Indian restaurant and To make this curry, spinach leaves are first cooked with tomatoes, garlic, ginger and spices and then grind to a fine paste. Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (Ipomoea aquatica). You can have Water Spinach con Tofu using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Water Spinach con Tofu
- Prepare 1 kg of water spinach.
- Prepare 1 block of firm tofu.
- Prepare of Garlic and ginger.
- It’s of Oyster sauce.
It is a popular Asian vegetable dish, commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Filipino, Indonesian, Malaysian, Singaporean. In Cantonese, water spinach is called as Tung Choy or Ong Choy (通菜). The Cantonese style calls for an unique ingredient called fermented tofu (腐乳) – a type of preserved tofu used in Chinese cooking. Instead of making cheese using fermented milk we use fermented soy milk.
Water Spinach con Tofu step by step
- Wash and cut tofu into small cubes then drain. Heat wok add cooking oil then stir fry tofu until golden brown then set aside..
- Wash and soak water spinach in salt water for 30 mins. Then wash properly again. Cut it.
- In a hot wok stirfry garlic and ginger then add in water spinach stir fry then add oyster sauce. Keep cooking then pour oyster sauce and tofu. Simmer until done.
Adjust seasonings, if desired, and serve. A tip is to drain the spinach mixture before combining with the tofu mixture. There's a lot of water that gets cooked out of mushrooms and spinach and it could make your creamed spinach too liquidy. This is a super-quick, vegan version of the classic Indian spinach dish. Made with frozen spinach, canned tomatoes, tofu, coconut milk, and spices.