Spinach with chilli and fermented tofu (Jiao si fu ru chao bo cai) from Every Grain of Rice: Simple Chinese Home Cooking (page 170) by Fuchsia Dunlop

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Notes about this recipe

  • krista_jo on June 13, 2016

    I don't care for red fermented tofu (oddly sweet) but white fermented tofu is delicious! Blue cheese is the best description but it is quite different. A very easy way to add a savoury, tangy, umami flavour to otherwise plain greens. Recommended!

  • BlytheSpirit on March 01, 2014

    I am not going to rate this recipe because I heartily disliked the fermented tofu, which I found to be fetid and acrid in the extreme. It was as if the spinach was smothered in rotten milk. Am unfamiliar with this ingredient so not sure if this was just not a good fermented tofu - or if this is just a personal preference.

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