Jo tsai (Chinese chives) with 5-spice tofu [updated]

In the spirit of the upcoming (Chinese) new year, I am reposting this recipe with updated photographs (it’s still embarrassing to look back at my old photos!).  Click here for a compiled list of other Chinese New Year recipes!

Flowering chives are popular during Chinese New Year because they symbolize eternity.  This is one of my all time favorites dishes to make because it’s super fast, easy, delicious, and healthy.

This dish takes longer to chop than to actually make.

Serves 4  |  Prep & cook time: 10 minutes
2-3 blocks of 5-spice dried bean curd (sliced)
2 bunches of flowering chives (chopped into 1-2 inch pieces)
vegetable oil
Heat ~ 1 T oil in a wok and wait until oil is hot (You can test this by adding a tiny bit of water and seeing if it sizzles – it’s ready when it sizzles). Add the chive and saute for about 1-2 minutes. Add the 5-spice tofu and saute. When both look cooked or softened, add salt to taste.

The Chinese chives are really fragrant so they add a lot of flavor – thus no need for ginger, scallions, or garlic! The 5-spice tofu is also quite flavorful, and thus balances out the veggies really nicely. I love this dish – it’s healthy, easy to make, presents nicely, and yummy (most important).

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  1. Erin says

    i love 5-spice tofu. this looks delicious. the other way i like it is as a cold side sliced and topped with chopped garlic, lots of cilantro, a drizzle of sesame oil, and a drizzle of the thick, sweet soy.

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