This kind of thin tofu sheet is called Qianzhang （千张）in Chinese. Qianzhang literally means thousands of layers, which quite matches how it looks. I guess it’s not very popular in Singapore, cos when I first cooked it, my husband was very curious what it is. There are so many kinds of tofu products, qianzhang is just one of them.
This dish is vegan. Main ingredients are Qianzhang and spinach. It’s also very simple.
- Cut Qianzhang into medium strips. (The original one inside the package is a very big sheet). And separate them by tossing a bit. Also wash the spinach and trim off the root and cut into medium strips.
- Prepare chopped ginger and chopped garlic. If you want it to taste a bit spicy, then also prepare 2 dried red chili.
- Boil some water. Blanch Qianzhang in hot water for about 1 min. Then soak them in cold water and drain.
- Heat a pan, add in 1 tbsp oil. Saute chopped garlic, ginger and red chili first. When spices are aromatic, add Qianzhang in. Stir fry evenly for about 1 min.
- Add in spinach strips. Stir fry for another 2 mins or till spinach becomes soft and dark green.
- In with 2 tsp light soy sauce and 1 tsp sugar. Quickly stir fry evenly.
- Season with salt.