Chinese Chives with Pressed Beancurd

Garlic chives, jiucai in Mandarin, are available in Asian markets and at farmers’ markets that have vendors of Asian produce. The look like a long, flattened version of our chives. When fully grown they are not hollow at the center and sometimes have buds at the tips. If you can’t find them, you can substitute the more commonly found chives (reduce the cooking time) or scallions cut into thin 2″ long strips. The flavor won’t be identical, but it will be tasty all the same.

Pressed beancurd, called doufu gan (sort of translates into “tofu jerky!”) is literally tofu that has been pressed to squeeze out excess moisture. The result is a firmer texture that some people compare to meat, although the flavor is of course different. Pressed tofu comes in a variety of flavors – the most common one for this dish is five-spice, which has a dark, slightly smoky exterior and an off-white center. You can easily substitute baked tofu, now readily available in most conventional markets, for this ingredient.

ingredients:

  • 3 squares pressed five-spice beancurd or baked five-spice tofu
  • 4 oz garlic chives (or use 2 oz chives or 4 scallions as mentioned above)
  • 1 T oil
  • 1 T light soy sauce
  • 1/4 tsp salt, or more to taste

method:

  1. Slice the beancurd 1/8″ thick, then cut the slices into shreds approximately 1.5″ long.
  2. Wash the chives well and cut into 1.5″ lengths – you can keep the buds intact if there are any.
  3. Heat the oil in the wok just  until it shimmers.
  4. Add the tofu and stirfry to coat with the oil and heat through.
  5. Add the chives and stirfry gently until the vegetable just wilts but is still bright green.
  6. Add the soy sauce, stir to combine and heat thoroughly, adjust seasoning, then slide onto the serving plate.
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