Five-Spice Tofu Stir Fry with Garlic Chives

200g five-spice tofu (or firm tofu), sliced
Handful garlic chives (stems and leaves separated)
3–4 dried shiitake mushrooms, soaked and sliced
1 tablespoon dried shrimp, rinsed and chopped
2 garlic cloves, chopped
1 red chilli, sliced
Vegetable oil

The Seasoning

1 teaspoon light soy sauce
Pinch sugar
Pinch chicken powder (optional)
1 tablespoon Shaoxing rice wine
Few drops sesame oil

PREPARATION

1. Slice the five-spice tofu into thin pieces and blanch briefly in hot water for 30 seconds to soften, then drain.

COOKING

1. Heat a wok over high heat and add a generous amount of oil.
2. Add the sliced shiitake mushrooms and fry until lightly golden with a slight char.
3. Add the dried shrimp and stir fry briefly to release their aroma.
4. Push ingredients to one side, then add garlic and stir quickly to avoid burning.
5. Increase heat and add the tofu, spreading it out to heat evenly.
6. Allow the tofu to sear slightly for added texture.
7. Add the garlic chive stems and stir fry briefly.
8. Splash in Shaoxing rice wine to deglaze the wok.
9. Season with light soy sauce, sugar and chicken powder.
10. Add the chilli and garlic chive leaves, tossing over high heat.
11. Finish with a few drops of sesame oil and serve immediately.

School of Wok Tips

• Blanching softens the tofu and helps it absorb flavour.
• Use high heat to achieve a slight char and wok hei flavour.
• Add garlic later to prevent burning.
• Garlic chive stems cook longer than leaves—add them first.

FAQs

What is five-spice tofu?
It is tofu that has been braised or marinated in a soy and five-spice mixture for extra flavour.

Can I use regular tofu?
Yes, firm tofu works, but it will be milder in flavour.

Are dried shrimp necessary?
They add umami depth, but you can omit them for a vegetarian version.