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)
• Steamed rice

Instructions

1. 1

   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.

2. 2

   Slice the tofu into 1/4 to 1/2-inch thick strips or shape of your choice.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Add in the green chili (if using) and mushrooms. Cook over medium high heat for 2-3 minutes until the mushrooms are tender.

7. 7

   Add in the sliced tofu then season with five spice powder, dark soy sauce (if using), soy sauce, and salt to taste.

8. 8

   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.

9. 9

   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.

10. 10

    Serve the tofu and enjoy with a bowl of steamed rice while hot.