Stewed Tofu with Large Amaranth

Stewed Tofu with Large Amaranth

　　Large amaranth, also known as "big chives," is a unique vegetable grown by the Yao people beside mountain streams and puddles. With a bit of wood ash added, it thrives vigorously—cut it and it regrows, yielding crop after crop.

　　　　Ingredients: large amaranth, fresh water tofu, salt, oil, soy sauce, and other seasonings.

　　　　Preparation: First, stir-fry the large amaranth in oil for a short while, then remove and set aside. Next, pan-fry the water tofu until both sides turn golden brown. Once the tofu is nicely browned, place the large amaranth on top, add water, and bring to a boil. The amaranth absorbs the delicate freshness of the tofu, while the tofu takes on the fragrant aroma of the amaranth, resulting in a deliciously aromatic and refreshing dish.