Spinach with Fermented Tofu Dressing
A refreshing cold spinach dish dressed with a savory, slightly spicy fermented tofu sauce and layered with cooked peanuts. The spinach is blanched, chilled in ice water, and shaped neatly before being finished with a rich, aromatic dressing.
Ingredients
- 3 pieces Guanghe fermented tofu
- 480 g spinach
- 120 g cooked peanuts
- 10 g sesame oil
- 25 g white sugar
- 5 g chicken bouillon powder
- 30 g chili oil with flakes
- 20 g water
Steps
- 1
Prepare the ingredients.
- 2
Remove the roots from the spinach and blanch it in water.
- 3
Once cooked, shock it in ice water, then remove and squeeze out the excess moisture.
- 4
Press the spinach into a square shape, add a layer of cooked peanuts, and stack into 2 layers.
- 5
Add 10 g sesame oil, 25 g white sugar, 5 g chicken bouillon powder, 30 g chili oil with flakes, and 20 g water to the fermented tofu sauce, then mix well.
- 6
I used Guanghe fermented tofu. Its texture is silky and dense with an appealing sheen. This is the result of 40 days of secondary fermentation, giving each bite a mellow aroma developed over time. It is also something older adults and children at home can eat with confidence.
- 7
Pour the prepared fermented tofu dressing over the spinach and mix well.
- 8
With one bite, the spinach is fresh and crisp, while the fermented tofu sauce brings savory depth and the aroma of rich sesame oil bursts through instantly.
- 9
I really recommend trying this spinach with fermented tofu dressing made with Guanghe fermented tofu—it turns ordinary spinach into a standout cold dish.
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