Water spinach wok-tossed with tofu

In Vietnamese, the word for spinach is muong, which translates to "wish", and the word for tofu is dau, which translates to "achieve". So this is a recipe that is always made during Lunar New Year as it signifies achieving your wishes. Serve it as part of a shared meal.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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.