Chive and Dried Tofu Stir-fry
A quick home-style dish pairing aromatic chives with chewy dried tofu strips. Light, flavorful, and satisfying.
Ingredients
8 items- Chives 200 g
- Dried tofu strips (干丝) 150 g
- Carrot 1 (about 50 g)
- Garlic 3 cloves
- Light soy sauce 1 tablespoon
- Salt 1/2 teaspoon
- Cooking oil 2 tablespoons
- Sesame oil 1 teaspoon
Nutrition
Steps （6 steps）
Soak dried tofu strips in warm water for about 10 minutes until softened. Drain and squeeze out excess water. Wash chives, trim roots, and cut into 4 cm pieces. Cut carrot into thin strips. Mince garlic.
Bring a pot of water to a boil. Blanch the soaked tofu strips for 1 minute to remove any beany flavor. Drain well.
Heat oil in a wok over medium heat. Swirl to coat. Add minced garlic and stir-fry for about 10 seconds until fragrant.
Turn heat to high. Add blanched tofu strips and carrot strips. Stir-fry quickly for 30 seconds. Add soy sauce and salt, and toss to combine.
Add chives and stir-fry over high heat for about 20 seconds, until the chives have just wilted but still bright green and crisp. Turn off heat immediately.
Drizzle with sesame oil, toss once, and transfer to a serving plate. Serve hot for best flavor.
Tips
Always stir-fry chives over high heat and within 20 seconds to prevent them from releasing water and becoming limp. Blanching tofu strips removes the beany taste and keeps them tender. For a spicy kick, add a sliced Thai bird chili along with the chives.
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