Water spinach "Morning Glory" Chinese style

Ingredients for 2 servings:

• 200 g water spinach “Morning Glory”, which corresponds to about one bunch
• 1 garlic, chopped
• 30 g tofu, Asian fermented, white, equivalent to 3 cubes
• some oil
• 1 pinch(s) of chili powder, or a few rolls of fresh chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

vegan, with “cheese sauce” made from fermented tofu

Wash the water spinach and cut into bite-sized pieces. Sauté the garlic in a little oil, crush the fermented tofu, and toss it in with the chili powder. Then add the water spinach and fry for about 3 minutes. Serve the dish warm. “Morning Glory” water spinach with fermented tofu, also called “preserved tofu,” “fermented bean curd,” or “pickled tofu,” makes a very quick and delicious appetizer. Both are available in well-stocked Asian stores. The tofu tastes spicy and cheesy, while the vegetables have plenty of bite. The dish is actually exotic, but also tastes familiar to European palates.