- serves 4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 450 g water spinach
- 2 tbsp vegetable oil
- 4 garlic cloves, diced
- 2 cm piece ginger, julienned
- 200 g fried tofu (see note)
- pinch of salt
- pinch of sugar
- 1 long red chilli, finely sliced (optional)
Instructions
Wash spinach well. Tear spinach into 4cm lengths, discarding any tough thick stems towards base.
Add vegetable oil to a hot wok over a high heat and cook garlic and ginger until slightly browned. Add spinach and toss for 1 minute. Add tofu, salt and sugar and toss for another 1 minute.
Transfer to a serving plate, garnish with chilli (if using), and serve.
Note
Fried tofu can be purchased from Asian grocers.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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