Becky Johnson

Stir-fried tofu with Chinese chive stems

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Tofu Cookbook
The Tofu Cookbook

By Becky Johnson

Published 2017

  • About

This delightfully simple dish is full of colour and flavour. The stir-fried tofu adds texture and takes on the flavour of the nutty oil beautifully. Chinese chives are quite different from common chives, being thicker and juicier, rather like green beans, and tipped with small pale-green heads.

Ingredients

  • 200 g/7 oz firm tofu, drained
  • 30 ml/2

Method

  1. Cut the tofu into four squares and again into thin slices, each about 5mm/¼in thick.
  2. Heat the oil in a wok over a high heat. Add the tofu and fry for 1 minute, or until lightly browned on both sides. Do not over-stir or you will break up the pieces.
  3. Push the tofu to one side, add the chives and stir-fry for 1 minute, taking care not to break up the tofu.

Photos