Bowl of Amaranth with Fermented Tofu
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Amaranth with Fermented Tofu


China - East   -   Chao Bo Cai
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
35 min
Prep		 Amaranth greens are popular through East, South and Southeast Asia, and are usually available in the Asian markets here in Los Angeles. They are easily identifiable by their green-purple leaves (more purple on the bottom). They are an outstandingly nutritious green.

9
2
1
1
1/4
2
oz
cl
T
T
t
T
Amaranth Leaves (1)  
Garlic
Fermented Tofu, red (2)  
Juice from the jar.
Sugar
Oil
Prep   -   (25 min)
  1. Get a big pot of Water on the stove, bringing it to a boil.
  2. Pinch the leaves from the AMARANTH stems (this is the tedious part). Float wash leaves in a sink of water, and spin dry in a salad spinner.
  3. Stir Amaranth into the pot of rapidly boiling water, just long enough for the leaves to wilt. This will be less than 1 minute. Pour into a strainer and drain well.
  4. Crush GARLIC and chop fine.
  5. Mash FERMENTED TOFU with the Sugar and Juice from the Tofu Jar.
RUN   -   (8 min)
  1. In a wok, heat Oil. Stir in Garlic and fry stirring until it is aromatic, just a few seconds.
  2. Stir in Amaranth and toss until coated with oil, the Garlic is well distributed, and it is hot.
  3. Push Amaranth to the side. Add Tofu mix to the empty space and fry until well heated. Mix everything together well. Do not add Salt, the Tofu provides plenty.
  4. Serve hot, or at least warm. You can scoot the Amaranth out of the wok into a small covered saucepan and keep it warm over minimum heat until needed.
NOTES:

  1. Amaranth:

      Weight is for leaves and tender tips only, stripped from the stems. For 9 ounces you will need a bunch about 1-1/2 pounds. For details, see our Amaranths page.

  2. Fermented Tofu, Red:

      Select a real red with Red Yeast Rice for color if possible. If you can't get red, white will serve. Any Asian market will have a dozen varieties packed in small jars and small crocks. For details see our Fermented Tofu page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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