Fermented Tofu Stir-fry

Fermented Tofu or 豆腐儒 dou fu ru - is one of the stinkiest and strongest things you can possibly put into your mouth (with the exception of the "surströmming" - the traditional Swedish pickled (or rotten) herring).

"Stinky Tofu" or "Chinese Blue Cheese" is fairly popular in China or Vietnam, traditionally eaten with plain rice. This however is a combination that I find fairly hard to digest. Yes, I am aware of how healthy this fermented thingy is, but much rather have yoghurt please...

The one I own (above) comes in this gorgeous earthen jar, which I plan on keeping and using to ferment cabbage or make yoghurt. The tofu ru is of Zhejiang brand, which is supposingly the best :-)

So while I am still becoming friends with Tofu Ru on its own, let me introduce to you a simple actually quite tasty:

FERMENTED TOFU STIR-FRY
(豆腐儒炒菜)

• a few florets broccoli
• handful green beans
  
• handful mixed green leaves
• 1 fresh chilli pepper
  
• 1 tbsp fermented soybean curd
  
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tbsp water
• sesame seeds (optional)
  

Heat oil in a pan and fry the sliced garlic. Add the chopped chili, fermented tofu, soy sauce, a splash of water and heat quickly through. Add the green veggies and stir well. Sprinkle with sesame seeds and serve with a nice dollop of rice.

Note: Above I substituted the green beans with sugar snaps. The sweetness of the peas really complemented the saltiness of the dish. Was yums :-)