Take a break from Thanksgiving leftovers and shift to some asian flavors for a quick and healthy dish ready in 10 minutes. Flowering chives have a great rubber-chewy texture, and they go well with the five spice tofu. If you are wondering what those five spices consist of, they include: star anise, cloves, cinnamon, white pepper, and fennel. You can even use the Chinese five spice blend for cookies! The five spice tofu is pressed so it is much harder than the white kind, but if you prefer the white, then it still works for this recipe. Happy Monday cooking!
Less than 1/2 lb of flowering chives
6 oz Five Spice Tofu
1/8 lb (pork, chicken, or mini shrimp–used for umami.)
1 Tbs vegetable oil
Water (enough to cover half the ingredients in the wok)
1/2 tsp sugar
Salt and pepper
1 Tbs sake
2 tsp corn starch
1 tsp water
1 drop sesame oil
1. On high heat add oil and meat in the wok. Let the meet cook all the way through and move over to one spot to make space for the chives.
2. Cut the bottom of the flowering chive (as seen in photos above) and throw it in the wok since it will take longer to cook. Stir roughly 1 minute.
3. Add the rest of the flowering chives and tofu and cook for about 1 minute.
4. Add sugar, salt and pepper and stir for another minute.
5. Add enough water to cover half the ingredients.
6. Once the water starts boiling, add sake, oyster and soy sauce to your liking.
7. Mix corn starch and water together. Add it into the wok to give the liquid a thicker consistency.
8. At the end add the sesame oil for some flavor.