Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, water spinach w/preserved chilli tofu. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Water Spinach w/Preserved Chilli Tofu is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Water Spinach w/Preserved Chilli Tofu is something that I have loved my entire life.
Water Spinach w/Preserved Chilli Tofu Emie Phils. Water spinach Garlic ad ginger Preserved Chilli tofu Steps. I love to cook, just want to share my so so simple dishes. 😊😊 Comments View all comments.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have water spinach w/preserved chilli tofu using 3 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Water Spinach w/Preserved Chilli Tofu:
- Make ready Water spinach
- Get Garlic ad ginger
- Prepare Preserved Chilli tofu
Water Spinach con Tofu. water spinach, firm tofu, Garlic and ginger, Oyster sauce Her Castillo. For this Stir Fried Water Spinach and Fermented Bean Curd recipe, we'll be using the white version. Fermented bean curd is made by preserving tofu in different seasonings and liquids such as salt, chilli, rice wine and sesame oil. Fermented bean curd, also called fermented tofu, bean cheese, or tofu cheese, comes in both a white variety and a red variety, and it's pretty foreign to the average American home cook.
Steps to make Water Spinach w/Preserved Chilli Tofu:
- Just stir fry.
Other names include preserved bean curd or wet bean curd. To be upfront, this is one of those foods that could have been featured on Fear Factor, as its appearance and consistency. Carefully drop the spinach into the water, then push it under the surface with a long-handled spoon. Using a spatula, stir-fry for two minutes until the greens are wilted. Tip: According to Anthony Lui from Melbourne's Flower Drum, it is best to cook this vegetable over very high heat or it will be soggy.
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