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Smoky, garlicky, punchy, easy to make. This is my version of stir fry five spice tofu with garlic chives. Hello guys, welcome back to what Wednesday, where is Glo, London's premier Asian cooking school. And now we're going to start with five spice tofu. So these are five spice tofu. Uh, so these five spice tofu, we make the tofu first and then you kind of press it and until it's really dry and then we cook them in a five spice and soy based broth kind of marinating until as you can see it's a bit dark in the color. So you can buy these from Asian markets. If you don't some firm tofu would do, but these are much more flavorful, much more savory than the firm tofu. We are just thinly slicing them. These five spice tofa perfect for
the savory stir fries. As you can see inside the five spice tofu is still quite white. So we're using around 200 g here. Basically one pack. Next thing garlic chives or cow choy as we call it. So again we are kind of dividing them into stems and leaves. Stems we added in earlier. The leaves just into chunks. And now we have some dry shiakei mushrooms that's been soaked. We should uh squeeze out all the moisture out. This one is just very easily slice. And we also have some garlic chopped up here and some red chilies for the color and for a bit of kick. And last thing we're doing here, we got some dry shrimps here to add to the umami and to the siness. So the dry shrimps you want to rinse all the salt and the dust
on the surface, the cold water. Just roughly chop them. Now we start cooking. So first thing we're doing, we're softening the five spice tofu cuz they are kind of wind dried and marinated. Bit of hot water. They kind of blunch it. Just chug in for around 30 seconds until it's softened. Now we're going to drain. But when your walk is smoking hot, oil in and be generous on your oil when you're doing stir fry. Once it's hot, turn it down slightly. You fry the mushroom. Want to give it a press. You want to hear it cry. A bit of char golden brown. Push away the dry shrimp. Bring up the heat a tiny bit before you do the garlic. Once garlic in, stir it constantly. You don't want to burn the
garlic. Bring it up to high heat. tofu in. Heat up your tofu. Spread it out your walk. Let it char a tiny bit. And now the stem of your garlic chives. This is when you do a tiny bit of rice wine. Now we do the sauce. Bit of chicken powder, bit of sugar, bit of light soy. Now we add the red chili and all the garlic chives leaves and bring up to high heat. So once you add it in the rest of your rice wine around the edge. So before you serve, last few drop of sesame oil. Really smokeoky. Great. Easy packed of flavor. Here I am with my bowl of rice. Full of flavor from the shiakei mushrooms and the dry shrimps. Really good with rice. This is something I made almost every week when I first moved to London. I was still studying and I
didn't cook as much as I am now. So, this is just a dish that really simple and really warmed me during my first couple years of time in London. If you like this dish, if you like this video, don't forget to like, comment, and subscribe our channel. We will see you next week. Bye.
