A simple stir-fry of five spice tofu, mushrooms, & freshly harvested garlic or Chinese chives (kuchay) from my garden.
WHAT IS PICKLED RADISH OR ZHA CAI?
Also known as Zha Cai, it’s a pickled mustard originating from China. We also call in Szechuan Cai here at home.
These look like small bulbs that have a somewhat salty, sweet, sour, and sometimes spicy taste and has a distinct crunchy and tender bite to it. Depending on the type and how it’s prepared, you can get these whole or in packs of sliced zha cai that you can enjoy as a side dish with rice or mixed into dishes such as stir-fries.
The version I used for this recipe came in these small packets that have already been sliced and are no longer that salty but just right that you can enjoy it directly from the packet with a nice bowl of steamed rice.
There are also zha cai my mom gets from a local Chinese store that come in small whole bulbs that she keeps in the freezer and we just get small pieces for use every time. These are saltier so a little goes a long way.
The addition of pickled radish or zha cai to this stir-fry adds a nice bite and extra savoury and sour flavours. It’s an ingredient we always have at home and is great to add to stir-fries because it adds a unique flavour.
FIVE SPICE TOFU
I love using five spice tofu because it’s very firm and holds up very well. It’s brown on the outside and white inside but despite its colour, it’s actually very neutral tasing so it’s great to add into various dishes, especially stir-fries, and seasoned.
Five spice tofu is also very similar to smoked extra firm tofu in terms of colour and texture, but smoked tofu usually has more flavour especially if these are flavoured. You’re free to use smoked tofu for this recipe as well.
INGREDIENTS YOU’LL NEED FOR THIS TOFU STIR-FRY
The full detailed & printable recipe is in the recipe card below!
- five spice tofu or smoked tofu , sliced
- fresh garlic chives or Chinese chives
- fresh mushrooms of choice
- sliced pickled mustard zha cai, see notes
- neutral oil for cooking
- long green chili thinly sliced (optional for extra heat)
- five spice powder
- dark mushroom soy sauce optional for colour
- soy sauce adjust to taste
- salt or to taste if needed
- Chili oil or sauce
PREPARE THE FIVE SPICE TOFU & ZHA CAI
- Open the packet of tofu. I like to wash my tofu since there’s sometimes a bit of sliminess on the outside. Pat fry the tofu afterwards, if washing.
- Slice the tofu into 1/4 to 1/2-inch strips or shape of your choice.
- Slice or break apart the mushrooms of your choice. I used king oyster mushrooms so I sliced these in half before slicing at an angle into 1/4 to 1/2-inch thick pieces like the tofu.
- I used sliced pickled mustard that came in a packet but if you’re using whole pickled mustard or zha cai, you can slice these into strips.
HOW TO COOK THIS STIR-FRIED FIVE SPICE TOFU WITH GARLIC CHIVES
- Heat a large wok or skillet over medium heat. Add in the oil. Once hot, add the zha cai or pickled mustard. I like to stir-fry this in the oil first for it to release some of its flavour into the oil.
- Add in the green chili (if using) and mushrooms. Cook over medium high heat for 2-3 minutes until the mushrooms are tender.
- Add in the sliced tofu then season with five spice powder, dark soy sauce (if using), soy sauce, and salt to taste.
- Leave the mushroom to cook for 2-3 minutes or until slightly brown on the edges. Add the chopped garlic chives. Mix with the tofu and leave to cook for 1-2 more minutes until wilted.
- Turn off the heat and finish the tofu with chili oil, if desired. Feel free to season the tofu with more salt or soy sauce, to taste, if needed.
- Serve the tofu and enjoy with a bowl of steamed rice while hot.
MORE TOFU RECIPES YOU MIGHT LOVE
- Cold Silken Tofu with Sweet Chili Sauce
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Black Pepper Tofu Steaks
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
Stir-fried Five Spice Tofu with Garlic Chives
Ingredients
- 10.5 oz five spice tofu or smoked tofu , sliced
- 1 bunch fresh garlic chives or Chinese chives , cut into 2-inch (5-cm) long pieces
- 3.5 oz mushrooms of choice
- 2 tbsp sliced pickled mustard zha cai, see notes
- 2 tbsp neutral oil for cooking
- 1 long green chili thinly sliced (optional for extra heat)
- 1/2 tsp five spice powder
- 1/2 tbsp dark mushroom soy sauce optional for colour
- 1/2-1 tbsp soy sauce adjust to taste
- 1/4 tsp salt or to taste if needed
- Chili oil or sauce , optional for heat
To Serve
- Steamed rice
Instructions
- Open the packet of tofu. I like to wash my tofu since there’s sometimes a bit of sliminess on the outside. Pat fry the tofu afterwards, if washing.
- Slice the tofu into 1/4 to 1/2-inch thick strips or shape of your choice.
- Slice or break apart the mushrooms of your choice. I used king oyster mushrooms so I sliced these in half before slicing at an angle into 1/4 to 1/2-inch thick pieces like the tofu.
- I used sliced pickled mustard that came in a packet but if you’re using whole pickled mustard or zha cai, you can slice these into strips.
- Heat a large wok or skillet over medium heat. Add in the oil. Once hot, add the zha cai or pickled mustard. I like to stir-fry this in the oil first for it to release some of its flavour into the oil.
- Add in the green chili (if using) and mushrooms. Cook over medium high heat for 2-3 minutes until the mushrooms are tender.
- Add in the sliced tofu then season with five spice powder, dark soy sauce (if using), soy sauce, and salt to taste.
- Leave the mushroom to cook for 2-3 minutes or until slightly brown on the edges. Add the chopped garlic chives. Mix with the tofu and leave to cook for 1-2 more minutes until wilted.
- Turn off the heat and finish the tofu with chili oil, if desired. Feel free to season the tofu with more salt or soy sauce, to taste, if needed.
- Serve the tofu and enjoy with a bowl of steamed rice while hot.
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