Water Spinach with Garlic and Fermented Tofu

(Fu Ru Jiao Si Chao Tan Cai)

Water spinach has long, hollow stems and medium-size, tender leaves. According to A Cook's Guide to Chinese Vegetables by Martha Dahlen (Odyssey, 1997), Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe.