Chive-alry isn’t dead

This Friday marks the completion of our first month of residency! Only 11 more to go…I will fully admit that Sarah has definitely had the tougher schedule of the two of us. Luckily, I can utilize the extra time that I have to at least make sure a nice hot meal is waiting for her when she comes back.

DC despite being home to a ton of nationalities and embassies from around the world is truly deficient in the ethnic grocery stores. This past weekend, we drove out to Rockville and visited one of our favorite Asian supermarkets, Great Wall, to stock up on some supplies for the week. After our long carnitas kick, we decided it was time for a bit of a cleanse with a lighter diet packed with a lot of veggies.

This particular recipe took me around 15 minutes from beginning of prep to finish. The ingredients are cheap. The result is delicious.

Stir-fried Tofu with Chives


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  • Pressed firm tofu                                       1/2 lb, sliced thinly
  • Chives (including the flowers)              1 bunch, cut into 1 in segments
  • Oil                                                             1 T
  • Salt                                                                  1/2 T
  • Pepper                                                            1/4 T      

Rinse the chives thoroughly. Depending on how tender your chives are, I usually trim off about 1 inch from the bottom stem because that region is a bit tough. Chop up the rest of your chives into 1 inch segments. Heat up oil in pain on high heat. When the oil is hot, add in tofu, chives, salt, pepper. Stir fry for 5-10 minutes until chives turn to a vibrant green. Serve on a bed of rice.

This dish requires no additional aromatics other than the chives. That being said, be forewarned that if you bring this for lunch, you might want to bring some gum or mints along with you.



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