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Home » Recipes » Vegetables

Garlic Chives Recipe with Tofu

Written by: Rachel. Published: Mar 30, 2025· This post may contain affiliate links · 8 Comments

Jump to Recipe

This Garlic Chives Recipe checks all the boxes. It's quick and easy to make, healthy, and best of all, absolutely delicious! It's great on its own or when served as a vegetable side dish as part of a larger family-style Thai dinner.

A plate of garlic chives stir fried with tofu with white pepper and soy sauce.

My Thai father-in-law introduced me to this Garlic Chives Recipe. It's one of the easiest and quickest stir fries I know, and has quickly become a favorite in my kitchen. With just four ingredients and less than 15 minutes of cooking time, this dish is perfect for busy weeknights or when you want something simple and healthy, yet delicious.

Jump to:
  • Why You'll Love this Garlic Chives Recipe
  • What are Garlic Chives?
  • Ingredients
  • How to Make Garlic Chives with Tofu
  • Variations
  • Storage
  • Garlic Chives FAQs
  • What to Serve With this Garlic Chives Dish
  • Recipe

Why You'll Love this Garlic Chives Recipe

  • Quick and Easy: This stir fry takes just 15 minutes from start to finish, making it perfect for busy days when you need a meal in a flash.
  • Few Ingredients: This recipe requires just four ingredients, two of which can be found at your local Asian market, and two of which are Thai pantry staples you should already have at home if you cook Thai food.
  • Healthy: Garlic chives are a good source of dietary fiber as well as essential vitamins and minerals, while tofu is a great source of protein.
  • Delicious: Best of all, this garlic chives recipe is incredibly delicious. The crisp tofu, aromatic and garlicky chives, salty soy sauce and kick of white pepper combine in the best way possible to create a vegetable dish that's surprisingly delicious!

What are Garlic Chives?

Garlic chives on a dark wood cutting board.

Garlic chives, also known as Chinese chives, are a versatile herb commonly used in Asian cuisine. Unlike regular chives, which have a mild onion flavor, garlic chives have a distinct garlicky taste with a hint of sweetness. They are characterized by their flat, green stalks and delicate white flowers, which are also edible.

In Thai, garlic chives are known as Gui Chai (กุยช่าย). They can be found in many dishes, from dumplings to noodles and stir fries such as this one. Garlic chives are perhaps most famously used in Pad Thai, as both an essential stir fried ingredient and a crunchy garnish. The flavor of garlic chives intensifies when cooked, adding a wonderful aromatic flavor to a variety of savory recipes.

Ingredients

Garlic chives, tofu, white pepper, and soy sauce are the only ingredients needed for this stir fry.
  • Garlic Chives: Garlic chives can often be found at Asian markets in the spring and summer months. The bottom 3-4 inches of each stem can be tough, and should be cut off before using. The remaining stalk can be cut into 1-2 inch lengths.
  • Firm Tofu: Tofu should be sliced into medium thin segments, then pan fried until golden brown and crispy. Firm tofu works best, as it will then need to stand up to some quick stir fry action.
  • Thin Soy Sauce: Known as See Ew Cow in Thai, this soy sauce adds a lot of salty umami to the dish. You can use either the normal variety or the mushroom version. See this article about Thin Soy Sauce for more information.
  • Ground White Pepper: Known as Prik Thai, white pepper is an essential ingredient in Thai cooking. It adds a subtle but very aromatic spice to this dish.

How to Make Garlic Chives with Tofu

Garlic chives and firm tofu cut and ready to stir fry.

Step 1: Cut the Chinese chives into 1-2 inch 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.

Pan fry the firm tofu until golden brown.

Step 2: Add a little oil to your pan and heat to medium-high heat. Pan fry the tofu pieces until they are crispy and golden brown on all sides.

Add garlic chives to the golden brown fried tofu.

Step 3: Once the tofu is done, add the garlic chives, thin soy sauce, and ground white pepper. Stir fry everything together until the chives are slightly tender, but still bright green.

Finished stir fry of garlic chives and tofu.

Step 4: Remove from the heat and serve with warm jasmine rice. It can be served alone for a quick and easy dinner or as part of a larger Thai meal.

Garlic chives stir fried with white pepper and soy sauce.

Variations

Garlic chives with tofu is a classic combination, but if you're looking for some variety, feel free to change the protein. You can pair the chives with shrimp, eggs, or pork for a similar, yet completely different dish.

Storage

This Garlic Chives dish is best when eaten fresh as the tofu is crisp and the chives are slightly crunchy. If you don't finish it, it can be saved in the refrigerator and reheated in the microwave. The tofu and chives will loose a bit of their crispness, but all of the delicious flavors will still be intact.

Garlic Chives FAQs

What do I do with garlic chives?

In Thai cuisine, garlic chives are used in various ways. You can stir fry them with a protein such as this Garlic Chives Recipe with Fried Tofu. Garlic chives are used as an essential ingredient and garnish for Pad Thai. They are also used to make Garlic Chive Pancakes (Gui Chai Tod) and Garlic Chive Dumplings (Khanom Gui Chai).

What goes well with garlic chives?

Garlic chives goes particularly well with tofu when stir fried together in this recipe. When combined with Thai soy sauce and white pepper powder, the garlic chives really stand out. These crisp greens would also be great stir fried with shrimp, eggs, or pork as alternatives to tofu in this recipe.

Do garlic chives taste like garlic?

Yes! Garlic chives have a distinct garlic flavor, as well as subtle sweetness that comes out when cooked.

Garlic chives stir fried with tofu.

What to Serve With this Garlic Chives Dish

This Garlic Chives with Tofu stir fry can be eaten on its own with jasmine rice for a light and healthy meal. It's also a great side dish to serve as part of a larger Thai meal. You might consider serving it with a Thai noodle stir fry, Thai curry, or Thai soup such as one of these:

  • Pad Woon Sen
    Glass Noodle Stir Fry | Pad Woon Sen | ผัดวุ้นเส้น
  • Thai Panang Curry with Thinly Sliced Beef, Garnished with Makrut Lime Leaves
    Beef Panang Curry
  • Shredded Chicken and Lemongrass Soup
    Shredded Chicken and Lemongrass Soup
  • Thai Iced Tea
    Thai Iced Tea Recipe | Cha Yen | ชาเย็น

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Recipe

Garlic chives stir fried with white pepper and soy sauce.

Garlic Chives with Tofu

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 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 57kcal
Author: Rachel

Ingredients

  • 2 cups garlic chives
  • 8 ounces firm tofu
  • 1 Tablespoon thin soy sauce
  • 1 dash white pepper powder

Instructions

  • Prepare the Ingredients: Cut the garlic chives into 1-2 inch 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.
  • Pan Fry the Tofu: Add a little oil to your pan and heat to medium-high heat. Pan fry the tofu pieces until they are crispy and golden brown on all sides.
  • Stir Fry the Chives: Once the tofu is done, add the garlic chives, thin soy sauce, and ground white pepper. Stir fry everything together until the chives are slightly tender, but still bright green.
  • Serve: Remove from the heat and serve with warm jasmine rice. It can be served alone for a quick and easy dinner or as part of a larger Thai meal.

Notes

This dish is best eaten right away, as the tofu will be crisp and the garlic chives slightly crunchy.  If you have leftovers, they can be saved in the refrigerator and reheated in the microwave; however, they won't be as crisp as when originally made. 

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 254mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 871IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg
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Reader Interactions

Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Teddy

    May 22, 2016 at 12:53 am

    I do not know if it's just me or if everyone else experiencing issues with your
    blog. It appears like some of the written text in your content
    are running off the screen. Can someone else please provide feedback and let
    me know if this is happening to them too? This may be
    a problem with my internet browser because I've had this happen before.
    Many thanks

    Reply
  2. Teddy

    May 22, 2016 at 12:53 am

    I do not know if it's just me or if everyone else experiencing issues with your
    blog. It appears like some of the written text in your content
    are running off the screen. Can someone else please provide feedback and let
    me know if this is happening to them too? This may be
    a problem with my internet browser because I've had this happen before.
    Many thanks

    Reply
  3. Irina @ wandercrush

    April 12, 2013 at 8:40 pm

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

    Reply
  4. Irina @ wandercrush

    April 12, 2013 at 8:40 pm

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

    Reply
  5. Amy | Club Narwhal

    April 11, 2013 at 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
  6. Amy | Club Narwhal

    April 11, 2013 at 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 at 1:29 am

      Thanks Amy! As for the tofu, anything is good when it's fried, right? 🙂

      Reply
  7. Eileen

    April 08, 2013 at 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

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