Stir-Fried Tofu with Chinese Chives
豆腐炒韭菜 · pan chinese cuisine
A simple everyday Chinese home-style stir-fry: tofu is pan-fried until golden, then simmered briefly in a light soy-and-oyster sauce before Chinese chives are added at the end.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- 492.4(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
tofu豆腐
0.5 block
3.53 oz
1.2 oz
0.32 cup
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Add a generous amount of oil to the pan and pan-fry the tofu over medium heat.
✅ Done when: The oil is shimmering and the tofu pieces are sizzling steadily over medium heat.
- 2
Step 2
Fry the tofu until it is golden brown on both sides.
✅ Done when: Both sides of the tofu are golden brown.
- 3
Step 3
Add the sauce: light soy sauce (2 spoonfuls), oyster sauce (1 spoonful), cornstarch (1 spoonful), and water (5 spoonfuls), mixed together.
✅ Done when: The sauce has been added and begins to bubble and thicken around the tofu.
- 4
Step 4
Add the Chinese chives to the pan.
✅ Done when: The chives are evenly distributed in the pan and starting to wilt.
Stir-fry over high heat.
✅ Done when: Everything is tossing together evenly over high heat with a lively sizzle.
- 6
Step 6
Once the chives have softened, turn off the heat and plate the dish.
✅ Done when: The chives are softened and wilted.