This recipe appears in:Chichi's Chinese: Tofu Skin, Part One
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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- 8 ounces beancurd sticks, rehydrated in water
- 3 tablespoons cooking oil
- One bunch Chinese chives, about 4 ounces
- 1 teaspoon light soy sauce
- Kosher salt
- 1 tablespoon chili oil or toasted sesame oil
Cut the soaked bean curd sticks into 1-inch segments and set aside. (You can soak the tofu skin the night before, placing them in the refrigerator in a large bowl of water.)
Cut the chives into 1-inch segments, discard the tough tips (or set aside to use in stock.)
Heat the oil in wok over high heat until shimmering. Add the chives and stir-fry until tender, about 1 minute. Remove the chives from the wok. Add the bean curd sticks and the soy sauce and stir-fry for a minute longer, or until the sticks have absorbed all the liquid in the wok. Add the chives back to the wok and stir to combine. Season to taste with salt. Serve immediately, drizzling with chili oil or sesame oil.