👨‍🍳 Instructions

1. 1

   Wash the water spinach thoroughly and trim off any tough ends. Cut the stems and leaves into roughly 3-inch lengths.

   💡 Tip: Ensure the water spinach is well-drained after washing to prevent excess water from diluting the sauce.
2. 2

   In a small bowl, mash the fermented tofu cubes with a fork until a paste forms. Add the soy sauce and sesame oil to the mashed tofu and mix well.

   💡 Tip: The quality of fermented tofu can vary; adjust the amount of soy sauce to your preference.
3. 3

   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.

   💡 Tip: Be careful not to burn the garlic, as it can turn bitter.
4. 4

   Add the water spinach to the wok. Stir-fry for about 1-2 minutes until the leaves begin to wilt.

   💡 Tip: Add the water spinach in batches if your wok is not large enough to avoid overcrowding.
5. 5

   Pour the fermented tofu mixture over the water spinach. Add the 2 tablespoons of water. Stir-fry quickly to coat the spinach evenly with the sauce, about 2-3 minutes, until the spinach is tender-crisp.

   💡 Tip: Stir-frying quickly ensures the spinach remains vibrant green and retains a slight crunch.
6. 6

   Serve immediately with steamed rice.

   💡 Tip: This dish is best enjoyed fresh.