This stir-fried Chinese spinach with fermented tofu is one of those humble, earthy dishes that delivers surprising complexity with minimal effort. It's salty, garlicky, and umami-rich—just the kind of comforting stir-fry you’d find in a no-frills Chinese diner or at a cozy family table. The fermented tofu (also known as "fu ru" or "fermented bean curd") adds a funky, creamy depth to tender sautéed greens, turning a quick spinach stir-fry recipe into something truly memorable. Whether you're new to asian spinach recipes or looking to expand your library of recipes using spinach, this dish deserves a spot in your repertoire.
This is not steamed spinach or a basic boiled side—it’s all about that flavorful oil-slicked texture, the punch of garlic, and the magic of fermentation. Think of it as an answer to that gap between plain greens and rich main courses, or as a side dish that can hold its own next to rice and a protein like braised pork belly or sesame chicken.
Stir-Fried Chinese Spinach with Fermented Tofu
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Chinese
Servings 4 as a side dish
Wok or large skillet A well-seasoned wok gives you the best heat control and caramelization, but a nonstick skillet works in a pinch.
Spatula or wok chuan For easy flipping and tossing of the greens.
Knife and Cutting Board For prepping the spinach and garlic.
Small bowl To mash the fermented tofu with its liquid before cooking.
- 1 pound Chinese spinach amaranth greens or water spinach work well
- Can substitute with regular fresh spinach or even baby spinach if needed
- 2 cubes fermented red tofu fu ru
- Available in jars at most Asian grocery stores—use red for deeper flavor, white for milder
- 1 tablespoon of the liquid from the fermented tofu jar
- 3 cloves garlic minced
- 1 tablespoon vegetable oil or peanut oil
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- A pinch of white pepper
- Optional: 1 teaspoon Shaoxing wine
Prepare the spinach
Wash the Chinese spinach thoroughly to remove any dirt or grit. If using water spinach or amaranth greens, trim off tough stems and chop the rest into 3-4 inch sections. If using regular spinach, remove any tough stems but keep the leaves mostly whole.
Drain well or use a salad spinner to remove excess moisture—this will help prevent oil splatter during stir-frying.
Mash the fermented tofu
In a small bowl, mash the two cubes of fermented tofu with 1 tablespoon of its brine until it forms a thick, creamy paste. Stir in the soy sauce, sugar, and optional Shaoxing wine. This forms the flavor base of your sauce.
Heat your wok
Set your wok over high heat and add the oil. When shimmering, toss in the minced garlic. Stir-fry for 15–20 seconds until fragrant but not browned.
Add the spinach
Immediately add all the spinach to the wok. Stir-fry quickly with a spatula, flipping and moving the greens to prevent burning. The spinach will wilt rapidly, shrinking in volume.
Add the tofu mixture
Pour the mashed tofu sauce over the wilted greens. Toss thoroughly to coat. Stir-fry for another 1–2 minutes until the spinach is glossy and infused with the fermented tofu’s flavor.
Taste and adjust seasoning with a pinch of white pepper or a few drops more soy sauce, if desired.
Serve hot
Plate immediately and serve with steamed jasmine rice or as part of a larger spread of chinese vegetables recipes.
Pairings
This dish shines best when paired with a contrast of textures and flavors. Here are some delicious ideas:
- Steamed jasmine or brown rice: Keeps the focus on the rich umami flavors.
- Soy-braised pork belly or red-cooked beef: Hearty meats complement the salty funk of the tofu.
- Tofu skin salad or korean food side dishes like kimchi or pickled daikon: For a refreshing bite.
- Chinese spinach recipe variations: Add this dish to a mixed vegetable platter with stir-fried Chinese broccoli (a great chinese broccoli recipe) or bok choy.
- For a full vegetarian meal: Serve alongside spinach noodles tossed in sesame oil and chili crisp or a Japanese stir-fried spinach dish with sesame seeds.
FAQs
1. Can I use regular spinach instead of Chinese spinach?
Yes! Regular fresh spinach works well. Just avoid frozen spinach—it releases too much water and can become mushy. Baby spinach cooks faster, so reduce cooking time slightly.
2. Is fermented tofu the same as regular tofu?
No, fermented tofu (fu ru) is aged and preserved, often in wine or chili, and has a creamy, pungent, cheese-like texture. It’s used as a condiment or flavor enhancer, not as a protein source like regular tofu.
3. Can I make this without fermented tofu?
Technically yes, but it won’t have the same depth. If you can’t find fermented tofu, try using a teaspoon of miso paste and a splash of soy sauce for a similar savory kick.
4. How do I store leftovers?
Keep in an airtight container for up to 2 days in the fridge. Reheat quickly in a hot skillet or microwave. Avoid overcooking again as spinach can turn slimy.
5. What other greens can I use?
This dish also works with other Chinese vegetables like tong ho (chrysanthemum greens), yu choy, or even napa cabbage. You can also blend it with Korean spinach side dish elements like sesame oil and garlic for a cross-cultural twist.
