Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

Signs of Spring are all around, and I don’t know about you, but I couldn’t be more thrilled!  Spring is a time of new life and new beginnings.  It’s a time to refresh, renew, and simplify.  In the kitchen, for me, this translates to an abundance of fresh fruits and vegetables and lots of quick and easy ways to cook them.

Most days, this means whipping up a quick vegetable stir fry.  The boyfriend’s dad recently told me about this stir fry of Chinese chives and firm tofu… and it’s so good that I just had to pass it on!

Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

It’s just about the simplest stir fry there is to make.  You start by pan frying some thin pieces of firm tofu.  Once they’re golden brown, you turn the heat up to high and add the cut Chinese chives.  Stir fry for a minute or two until they become bright green in color and then season with thin soy sauce and white ground pepper.

Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

That’s it.  That’s all there is to it.  The result is simple, fresh, and delicious.  Talk about a perfect Spring-time meal!

Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

 

Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

Makes 2 servings

Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

Ingredients

  • 2 cups Chinese chives
  • 7 ounces (1/2 of a block) firm tofu
  • 1 Tablespoon thin soy sauce
  • a dash or two of ground white pepper

Instructions

  1. Cut the Chinese chives into 1-2" long pieces, discarding the last few inches which are too tough to eat.
  2. Slice the firm tofu into thin, bite-sized rectangles. Blot dry on a paper towel.
  3. Add a little oil to your wok and heat to medium-high heat.
  4. Pan fry the tofu pieces until they are crispy and golden brown on all sides.
  5. Turn the heat up to high and add the Chinese chives.
  6. Add the thin soy sauce and a dash or two of ground white pepper while stir frying.
  7. Once the Chinese chives are done, remove from heat immediately (this should not take long - the chives should still be somewhat firm and bright green in color). Enjoy!

 

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{ 4 comments… add one }

  • Eileen April 8, 2013, 6:59 pm

    This stir-fry does sound super simple, and amazing besides! Now I know what to do with all those bundles of Chinese chives that are popping up at the farmer’s market… :)

    Reply
  • Amy | Club Narwhal April 11, 2013, 5:08 pm

    Rachel, this looks both tasty and pretty! Like Eileen I have always wondered what to do with Chinese chives. Now if I can only get over my fear of cooking with tofu… :)

    Reply
    • Rachel April 12, 2013, 1:29 am

      Thanks Amy! As for the tofu, anything is good when it’s fried, right? :)

  • Irina @ wandercrush April 12, 2013, 8:40 pm

    Looks great—and so simple, too.
    Oh how I miss Chinese chives! They’re beautiful to cook with.

    Reply

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