Tofu and Chinese Chive Chinese-style Stir Fry

Tofu and Chinese Chive Chinese-style Stir Fry

The pudding like texture of the tofu and the fragrance of the Chinese chives makes this a delicious, easy stir fry. It's soft and creamy so it's easy for the children to eat too.

Ingredients: 4 servings

Silken tofu
1 block
Sesame oil
2 tablespoons
Ginger (julienned)
1 piece
Carrot (julienned)
1/2 a carrot
Enoki mushrooms (cut into 3 cm long pieces)
1/2 a bag
Chinese chives (cut into 3 cm long pieces)
1 bunch
2 tablespoons
Soy sauce
a bit less than 1 tablespoon
2 teaspoons
Chinese soup stock
1 teaspoon
3 tablespoons
1 tablespoon


1. Microwave the tofu for 4 minutes at 600 W, put on a sieve to drain away the excess water, and cut into 2cm cubes.
2. Heat a frying pan over medium heat, put in the sesame oil and ginger; when it's starting to smell nice add the tofu and fry until browned.
3. Add the carrot, Chinese chives and enoki mushrooms, and stir fry while taking care not to let the tofu fall apart. When the vegetables are getting soft and pliant add the combined sake, soy sauce, sugar, soup stock granules and salt, and flavor.
4. When the flavoring ingredients are mixed in and the moisture has evaporated, add the katakuriko dissolved in water to thicken the sauce.
5. One Cookpad user tried out this recipe with the addition of bean sprouts.

Story Behind this Recipe

I love tofu and Chinese chives.