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!

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.

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

Recipe

Chinese Chives with Tofu | Pad Daug Gui Chai | ผัดดอกกุ้ยช่าย

This simple vegetable and tofu stir fry has only four ingredients, but is loaded with so much delicious flavor!

5 from 2 votes

Print Pin Rate

Course: Vegetable

Cuisine: Thai

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 101kcal

Ingredients

2 cups Chinese chives
7 ounces firm tofu
1 Tablespoon thin soy sauce
dash ground white pepper

Instructions

Cut the Chinese chives into 1-2" long pieces, discarding the last few inches which are too tough to eat.
Slice the firm tofu into thin, bite-sized rectangles. Blot dry on a paper towel.
Add a little oil to your wok and heat to medium-high heat.
Pan fry the tofu pieces until they are crispy and golden brown on all sides.
Turn the heat up to high and add the Chinese chives.
Add the thin soy sauce and a dash or two of ground white pepper while stir frying.
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!