More than just salad

I got some romaine hearts that were on special at Fresh & Easy.  I wasn't thinking salad.  I wasn't thinking grilled.  I was thinking about sauteed.  I was thinking about the way my friend's husband made them.  He is Taishan and an excellent chef, which is good news for my friend because I don't think I've ever seen her cook anything that wasn't Top Ramen.  She does make a very good sou chef, gotta give her credit for that.  When I was visiting one evening, she started washing and chopping 10 minutes before he walked through the door.  After cooking at the restaurant all night long, he started throwing together a simple, yet delicious late night dinner.
The one dish that I still remember is the simplest.  Romaine hearts sauteed with fermented tofu, which tastes kinda like blue cheese made from tofu.  I was skeptical as I watched him prepare this dish.  Up to that point in my life, the only way I've seen romaine hearts prepared has been raw or lightly grilled in a salad.  Plus, fermented tofu???  Really?
He convinced me to give this homestyle dish a try and I was converted.   It was light and refreshing.  The fermented tofu added just the right hint of savoriness (I could go fancy and call it "umami") that highlights the seared edges of the romaine.  I am salivating whilst thinking about romaine hearts. Whowouldadunkit?

Umami Romaine Hearts
1 Romaine heart
1/4 cube fermented tofu
1 tsp garlic, minced
1 tbsp vegetable oil

Step 1: Slice the romaine heart lengthwise into 8 pieces.

Step 2: Heat wok or frying pan with 1 tbsp vegetable oil.

Step 3: Add romaine hearts and garlic to pan.  Cook until leaves are just starting to wilt, turning every now and again.

Step 3: Add fermented tofu.  Just 1/4 cube will do, this stuff is potent!

Step 3: Continue cooking until fermented tofu is melted, about 2 minutes.  De-glaze the pan with about 2 tbsp of water in the final 30 seconds if you want some sauce for that rice to soak up.