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stir fried chinese five spice tofu with garlic chives

Stir-fried Five Spice Tofu with Garlic Chives

5 from 1 vote
A simple home-style stir-fry of five spice tofu, mushrooms, & freshly harvested garlic or Chinese chives (kuchay) from my garden.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian, Chinese, East Asian
Servings 3 people
Calories 150 kcal

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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NUTRITIONAL INFO

Serving: 1serving | Calories: 150kcal | Carbohydrates: 4g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 594mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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