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!