In casual Western cuisine, lettuce is often used in salads, or as a perfunctory vegetable layer in a sandwich. Cooking it may sound... new.
Since it's edible raw, it doesn't need to be cooked for much time at all, so this dish comes together in a snap. The quick cooking time preserves the satisfying crisp texture, while fermented tofu gives it a deep savory flavor.
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Check out a quick story summary of our recipe!
Main Ingredients
about 1 lb
)for blanching
)for stir-frying
)Seasonings
Varieties of lettuce that have thick leaves and sturdy stems will have an easier time keeping their crunchy, crispy texture when cooked. For that reason, we don't recommend green leaf lettuce or red leaf lettuce, as their leaves are quite thin. Iceberg lettuce leaves are also relatively thin.
Our favorite lettuce to cook is romaine lettuce. The leaves and stems of romaine lettuce are strong and thick.
This is one of the dishes where fermented tofu really shines. Its funky, savory flavors balance out any grassy astringency from the lettuce leaves.
Remember to use white fermented tofu, which will say "腐乳" on the jar. If you like a bit of heat, you can get spicy fermented tofu, which will say "辣腐乳" on the jar, and is the same as white fermented tofu with just a few crimson specks of chilis in it.
Don't mistake it for red fermented tofu "南乳", which is used to make Char Siu. It tastes completely different!
(Start boiling water now to get a head start on a later step!)
Wash the romaine lettuce (1 whole) very thoroughly. If you have time, let it soak in a tub or large bowl to help the debris and dirt wash off. Once the lettuce is clean, cut it into bite-sized pieces, about 2 inches long.
Smash, peel, and mince the garlic (3 clove).
Cut open the chili pepper (1 whole) and discard the stem and core. Cut the chili pepper into thin strips. The strips of chili will add both flavor and color!
Take fermented tofu (2 piece) out of the jar and put the pieces in a small bowl. Using a spoon, mash the soft pieces of fermented tofu into a rough paste. Add sugar (1 tsp) to the bowl and mix to combine.
Boil water in a wok on high heat (or pour boiling water into the wok over high heat).
Rather than an exact measurement, use as much water as you'll need to submerge the lettuce.
Once the water is boiling, add salt (1 tsp) and oil (1 tsp). This will start seasoning the lettuce and also give it some shine.
Add the lettuce and give it a stir. Cook for 30 seconds, and then, before it loses much of its crunch, remove the lettuce. Set the blanched lettuce aside and pour the water out from the wok.
Heat your clean, dry wok on high heat. Once it's hot, add oil (1 tbsp). Add the minced garlic and cook it for 10 seconds. Stir it slightly.
Add the strips of chili and cook it for 8 seconds.
Add the mashed fermented tofu and cook it for 15-20 seconds, stirring it around.
Give the blanched lettuce a quick shake to remove any excess water, then add the lettuce to the wok. Cook it for 30 seconds, mixing thoroughly to get the aromatics mixed and distributed throughout the lettuce.
Plate the lettuce, making sure to scoop up those tasty aromatics. To keep the dish from getting soggy as you eat it, tilt to pour out some of the liquid after you've plated all the lettuce. Enjoy!
Main Ingredients
about 1 lb
)for blanching
)for stir-frying
)Seasonings
Wash and cut the romaine lettuce (1 whole) into 2-inch long pieces.
Smash, peel, and mince the garlic (3 clove).
Cut open the chili pepper (1 whole) and discard the stem and core. Cut the chili pepper into thin strips. The strips of chili will add both flavor and color!
In a small bowl, mash the fermented tofu (2 piece) into a rough paste. Add sugar (1 tsp) to the fermented tofu and mix to combine.
Boil water in a wok on high heat, enough to submerge the lettuce.
Once the water is boiling, add salt (1 tsp) and oil (1 tsp).
Add the lettuce and give it a stir. Cook for 30 seconds, and then remove the lettuce from the wok. Set the blanched lettuce aside and pour the water out from the wok.
Heat your clean, dry wok on high heat. Once it's hot, add oil (1 tbsp).
Add the minced garlic and cook it for 10 seconds.
Add the strips of chili and cook it for 8 seconds.
Add the mashed fermented tofu and cook it for 15-20 seconds.
Give the blanched lettuce a quick shake to remove any excess water, then add it to the wok. Cook it for 30 seconds, mixing thoroughly to get the aromatics mixed and distributed throughout the lettuce.
Plate the lettuce, and enjoy!
We have many, many happy memories of enjoying this dish growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
