Stir Fried Five Spice Tofu with Chinese Chives

Stir-Fry:

• 200g five-spice tofu (thinly sliced)
• 2 dried shiitake mushrooms (soaked, squeezed, and thinly sliced)
• 10g dried shrimp (rinsed and roughly chopped)
• 3 garlic cloves (finely chopped)
• 1 red chilli (sliced – optional, for heat and colour)
• 150g Chinese chives (cut into 2-inch chunks, stems and leaves separated

Sauce:

• 1½ tbsp light soy sauce
• 1 tsp oyster sauce
• ½ tsp chicken powder (or bouillon powder)
• 1 pinch white pepper
• ½ tsp sesame oil
• Splash of Chinese rice wine (Shaoxing)
• ½ tsp sugar 

Prep the tofu

Five-spice tofu is typically sold pre-marinated and pressed, but it’s dense and dry from packaging. To soften it slightly, blanch it briefly:

Bring a small pot of water to a boil. Blanch the tofu slices for 30 seconds, then drain well.
(This helps it soak up flavour later.)

Add a generous splash of oil to the wok and heat until the wok starts to smoke – that’s your cue.

Add the sliced shiitake mushrooms. Fry on high heat until golden and slightly crisp on the edges.

Press them down into the wok-you want that sizzle and slight char. Push mushrooms to the side.

Add a touch more oil if needed. Drop in the garlic and dried shrimp. Stir-fry for 20–30 seconds until fragrant (don’t burn the garlic!). Add sliced red chilli, if using.

Add the blanched five-spice tofu slices. Toss well and let them catch a bit of colour, this builds flavour.

Add the stems of your Chinese chives (they take slightly longer to cook). Splash in some Chinese rice wine.

Then pour in your sauce mix:
Light soy sauce, oyster sauce, chicken powder, pinch of white pepper, and a little sugar (if using).

Toss in the chive leaves. Crank the heat to high-high.

Stir-fry for another 30–60 seconds until everything is glossy and well coated. Just before serving, drizzle in ½ tsp sesame oil for that nutty depth.

Dish it straight into a bowl over steamed jasmine rice or enjoy it on its own. Smoky, savoury, with a little chilli kick, this one’s all about fast flavour.