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fried tofu on a bed of chives and garlic atop white rice in blue and white ceramic bowl

Super Easy Tofu Stir Fry with Chives and Garlic

This super simple tofu stir fry recipe is bursting with garlic flavor, plus chives to give it a unique texture. This healthy Asian weeknight dinner idea requires only five ingredients but don’t let its simplicity fool you – it’s unbelievably delicious!

Course Side Dish
Cuisine Chinese
Keyword asian tofu, chinese chives recipe, easy tofu recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 91 kcal
Author Stacy

Ingredients

  • 4 cloves garlic minced or sliced
  • 2 tsp Bragg's Liquid Amino divided
  • 1/8 tsp dried mushroom powder
  • 8 oz garlic chives or Chinese chives cut into 2" long sections
  • 14 oz firm or extra firm tofu cut into rectangles (roughly ½” x 1 ½” x 2”)

Instructions

  1. Before starting, lay out your tofu pieces in a strainer and use paper towels to pat dry some of the moisture from the tofu. Doing this will reduce the amount of oil that pops when you start cooking the tofu.

  2. Drizzle some olive oil into your skillet and let it heat up on medium-high for about 30 seconds.

  3. Lay out all the tofu pieces on the skillet and let them fry for about 12 minutes or until they are all nicely browned. Make sure that each piece gets lightly coated with the heated olive oil on the frying side, so that the tofu doesn’t stick to the pan.

    Be careful as the moisture in the tofu may cause the oil to pop. If you are using a curved skillet and some areas are getting less heat than others, you may want to use cooking chopsticks or a spatula to rearrange the pieces halfway through so that they all end up evenly brown.

  4. After the first side is done frying, flip all the pieces over to let the other side fry, following the same instructions as step 3.

  5. Drizzle one teaspoon of the Bragg’s Liquid Amino over the fried tofu and stir a bit to let it evenly coat, then remove the fried tofu from the frying pan and set aside.

  6. Turn down the heat to medium-low, then add the garlic and chives. Cook for 5 minutes or until all the chives have softened, stirring frequently.

  7. Combine the tofu back in with the garlic and chives, then add the remaining teaspoon of Bragg’s Liquid Amino and the dried mushroom powder. Stir well to evenly coat.

  8. Remove from stove and let cool for 5 minutes before serving with rice or quinoa.

Recipe Notes

Variations & Substitutions

The dried mushroom powder can be omitted, although we highly recommend it for the flavor it adds. Soy sauce can be substituted for the Bragg’s Liquid Amino, but use only one-third the amount as soy sauce is much saltier. Onions can be added to this saute if desired.