Home-styleEasy 18 min serves 2 Vegetarian-ok Vegan

Fermented Tofu Stir-Fried Water Spinach

Name: Fermented Tofu Stir-Fried Water Spinach
Total time: 18 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: water spinach (whole, stems and leaves); white fermented tofu (furu), mashed into smooth paste; peanut oil or neutral oil; granulated sugar

腐乳通菜 · fǔ rǔ tōng cài

家庭快手版 · Home version: Family version uses only white fermented tofu (furu) and a touch of sugar—no chili or extra aromatics—to highlight its creamy, mellow funk. Restaurants often add dried chilies or ginger for complexity.

My grandmother in Shunde’s Beijiao town made this with furu from the same ceramic jar she buried under her mango tree in 1973—she said ‘When the furu smells like ripe banana and river mud, it’s ready for tong cai.’

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Vegetarian

Ingredients

water spinach (whole, stems and leaves)通菜（空心菜，带茎叶）🛒 local300 g
white fermented tofu (furu), mashed into smooth paste白腐乳（压成细腻糊状）🏮 asian40 g
peanut oil or neutral oil花生油或中性植物油🛒 local15 ml
granulated sugar白砂糖🛒 local3 g

water spinach (whole, stems and leaves): Same selection criteria as garlic version—crisp, deep green, no brown.

white fermented tofu (furu), mashed into smooth paste: Look for ‘Guangzhou White Furu’ or ‘Shunde Furu’ in jars. If unavailable, substitute 1 tbsp miso + 1/2 tsp rice vinegar + 1/4 tsp sugar.

granulated sugar: Balances furu’s saltiness and deepens umami—do not omit.

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Spice level

Saltiness

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Instructions

1Wash water spinach thoroughly and shake dry—leave slight surface moisture for steam-searing.
洗净甩干留水
2Cut into 5-cm diagonal pieces; separate thick stems from tender leaves.
茎叶分放
3Mash furu with back of spoon into smooth, lump-free paste—add 1 tsp water if too stiff.
腐乳碾细无粒
4Heat wok over medium-high heat until oil shimmers with fine ripples; add furu paste and stir constantly 20 seconds until deeply aromatic and slightly thickened.
热油下腐乳糊
🔍 Look for Medium-high 20 秒 · 20 seconds
Visual: 糊体微深，顺滑裹勺，无颗粒感Paste darkens slightly and coats spoon evenly without graininess
You know it's right when: 浓郁奶酪坚果发酵香清晰可辨Rich, fermented dairy-and-nut aroma becomes unmistakable
5Add thick stems and stir-fry 1 minute until edges brighten and stems feel springy when pressed.
茎亮有弹性
🔍 Look for Medium-high 1 分钟 · 1 minute
Visual: 茎断面转为鲜亮翡翠绿Stem cut surfaces turn vivid jade-green
You know it's right when: 茎部蒸腾出微甜青蔬汽Stems release a faint, sweet vegetal steam
6Add leaves and sugar; toss 30 seconds until leaves soften but retain bright green color and slight bite.
叶软色翠有嚼劲

Tips

· Use only white furu—not red or spicy varieties—as they overpower the delicate greens.
· Do not rinse furu—it washes away essential oils and umami compounds.
· This dish improves slightly when rested 2 minutes off heat—the flavors meld without losing texture.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

How do I make this vegetarian/vegan?

Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.

Source: HǎoWèi diet guide