- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Rau Muong Xao Dau Phu
Water spinach (rau muong), a green that is often mislabeled in English as morning glory, is easy to come by in Vietnam. You will find it served on many a table. In the U.S., I usually substitute regular spinach or any of the other available greens with excellent results. Adding tofu to this common side dish adds another component of texture and color, and also makes it a dish that could serve as a vegetarian main course.
- 8 ounces firm tofu, drained and cut into ½-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 (1/8-inch-thick) ginger slice, gently smashed with the side of a knife
- 3-4 cloves garlic, thinly sliced
- Sliced Thai, serrano, or jalapeno chiles
- 1 teaspoon chopped shallot (optional)
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce or fish sauce (optional)
- 1½ pounds fresh spinach leaves (about 2 bunches), washed and stem ends trimmed
- ½ teaspoon sugar
1. Sear the tofu slices in a wok or heavy skillet in 2 tablespoons oil until they show a little color around the edges. Remove from the pan, drain on paper towels, and reserve. Heat the remaining oil until very hot. Add the ginger, garlic, chiles, and shallot; stir-fry until fragrant.
2. Add the soy sauce, oyster sauce, and spinach. Stir-fry for 1-2 minutes; add the sugar and reserved tofu. Cook a few seconds more, tossing well, until the tofu is heated through. Serve immediately.
© 2009 Daniel Hoyer
Note from Cookstr's Editors
Nutritional information is based on 6 servings.