Bowl of Spinach with Fermented Tofu
(click to enlarge)

Spinach with Fermented Tofu
China - East
  -   Chao Bo Cai
4 side  
30 min  
An interesting treatment for Spinach, made with minor variations in different regions of China. In eastern China it is made with red fermented tofu and ginger. In Cantonese cuisine it is made with white Fermented Tofu and fresh red chilis. My photo example used ginger and white tofu with chili, which is what I had on hand when the spinach needed to be used up.

Spinach (1)
Ginger Root
Fermented Tofu (2)  
Prep   -   (20 min)
  1. Get a big pot of Water on the stove, bringing it to a boil.
  2. Cut off the bases of the SPINICH bunches to free the leaves. Float wash leaves in a sink full of water, and spin dry in a salad spinner. For any leaves greater than 4 inches long, cut 3 inches from the bottom of the stem. Include stems with leaves. If using the large Taiwan spinach, cut into 3 inch lengths and split large greens in half, then wash and spin.
  3. Stir Spinach into the pot of rapidly boiling water, just long enough for the leaves to wilt. This will be less than 1 minute. Pour into a strainer and drain well.
  4. Slice GINGER crosswise very thin. Cut the slices into very thin slivers, then cut the slivers very fine crosswise.
  5. Mash FERMENTED TOFU Blocks with the Sugar. Work in enough of the juice from the jar to get a consistency about like heavy cream.
RUN   -   (8 min)
  1. In a wok, heat Oil. Stir in Ginger and fry stirring until it is aromatic.
  2. Stir in Fermented Tofu mix until it comes to a boil, then stir in Spinach. Fry stirring until it is fully hot and well mixed with the sauce. It will exude some water to lighten the sauce. Do not add Salt, the Tofu provides plenty.
  3. Serve hot, or at least warm. You can scoot the spinach out of the wok into a small covered saucepan and keep it warm over minimum heat until needed.
  1. Spinach:   This should be regular bunch spinach, not baby spinach, or Taiwan Spinach, which is my preference. For details see our Spinach page.
  2. Fermented Tofu:   Two Blocks will be about 1 ounce. Any Asian market will have a dozen varieties packed in small jars and small crocks. For details see our Fermented Tofu page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
csv_spinft1 161128 egr170   -
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