Lettuce with Fermented Tofu (Beancurd) | 5 Ingredients Simple Chinese Stir-fry

Who doesn’t like simple and delicious cooking, especially at home? Today, we’re diving into stir-fried lettuce with fermented tofu, a simple recipe that fits exactly what I want.

It is light, vibrant, and packed with irresistible wok aroma. This recipe showcases the magic of minimal ingredients—crunchy lettuce, garlic, chili, and fermented beancurd—working in harmony.

You only need five ingredients and a few minutes of your time. Let’s get cooking and bring this Asian classic to your table!

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Ingredients required for lettuce with fermented tofu

• Romaine Lettuce: I use the local Chinese lettuce called baby Yau Mak (油麦), which works very well. You can substitute it with any other lettuce, such as iceberg lettuce. This recipe also suits most Chinese greens, including choy sum and water spinach (kangkung).
• Fermented Tofu (Beancurd): The type of fermented tofu I use is the white variety, known in Chinese as 腐乳. It comes in a glass bottle, soaked in brine, and is available in regular and spicy versions. When purchasing fermented beancurd, be aware that another version is 南乳 (red fermented tofu), which is unsuitable for this dish. However, we have several other recipes on our blog that use it, including the Fried Pork Belly.  It is a specialty in Chinese cooking, so it is most likely available at Asian supermarkets.
• Garlic: Garlic is an essential ingredient that adds a wonderful flavor to stir-frying. It’s used in this recipe and is a staple in almost all stir-frying recipes.
• Red Chili: Adding chili provides a spicy flavor and enhances the dish’s color.
• Seasonings: The only seasonings needed are sugar and a small amount of salt. This is because the fermented beancurd is already salty and highly flavorful. I like to add the brine of the tofu (salty) to stir-fry the vegetables if it is not salty enough.  Other recipes may include sesame oil, Shaoxing wine, and light soy sauce, but I would like to keep it simple and highlight the flavor of the fermented tofu.

How to stir-fry the Romaine lettuce with fermented tofu

1. Start by rinsing the romaine lettuce thoroughly with plenty of water. Cut about 1 cm off the lettuce stem, then separate the leaves. Wash the leaves thoroughly again and drain them.  You may want to cut the leaves in half, but since I’m using baby Romaine lettuce, I’ll leave them as they are.

2. Next, remove the fermented bean curd from the glass bottle and place it in a small bowl. Add two to three teaspoons of the flavorful brine of the tofu and sugar. Then, use a metal spoon to mash the fermented bean curd until it forms a smooth paste. This step will help thoroughly mix the bean curd with the vegetables during stir-frying.

3. Heat oil in a wok and sauté the garlic with low heat until it turns aromatic. Then, add the chilies and the fermented bean curd paste.

4. Add the lettuce to the wok and stir-fry over high heat. Taste to adjust the flavor and saltiness. If it is not salty enough,  you can add the brine of fermented bean curd, which is salty and flavorful.

5. Once the lettuce begins to wilt (after about one minute), remove it from the heat and serve immediately.

Tips to make the best stir-fried romaine lettuce with fermented tofu

• Draining the water from the Romaine lettuce thoroughly is a crucial step. The vegetable releases plenty of water during stir-frying, so you must fry longer to reduce the liquid if it is too wet. The result: Overfrying lettuce will lose its crunchiness and vibrant green color and no longer look plump. This is one of the most common problems associated with stir-frying romaine lettuce.
• High heat is crucial to produce wok aroma in stir-frying. A cast iron wok is best for stir-frying. Alternatively, use a heavy-bottomed skillet or a large pan that can withstand high heat. A non-stick pan is unsuitable as it is not designed to cook over high heat. However, this does not mean you cannot use the nonstick pan to fry the lettuce. This only means that it will generate less of a wok aroma.
• Be generous with chopped garlic; it will never be too much.
• Do not add any water during stir-frying. Water will be released from the lettuce during the process.
• Removing the seeds and pith from red chili reduces its heat while keeping the flavor.

About fermented beancurd

The taste of fermented beancurd (fermented tofu) can be pretty polarizing. Many people find its flavor strong and sometimes unpleasant, while others appreciate its unique umami. It is commonly used in many Chinese dishes, such as stir-fries and soups, adding depth and umami without overpowering.

However, for many people outside of Southeast Asia, the flavor of fermented beancurd is an acquired taste. Some individuals who initially dislike it may enjoy it over time, especially as they learn to use it effectively in various recipes. I hope you will find it enjoyable!

Other recipes to tantalize your tastebuds

If you like this stir-fried lettuce with fermented tofu, here are a few more recipes you might enjoy:

• Vegetarian Udon Stir-fry
• Easy Green Beans with Mushrooms Stir-fry
• Instant Pot Honey Mustard Chicken