Seasoned Chives and Tofu Salad
Simple and Delicious Side Dish: How to Make Seasoned Chives and Tofu (with tips for blanching chives)
Introducing ‘Seasoned Chives and Tofu’, a simple yet delightful side dish that combines the fragrant aroma of fresh chives with the savory goodness of pan-fried tofu. We’ll lightly blanch the chives to retain their crisp texture and pan-fry the tofu until fluffy, ensuring a clean and satisfying dish without excess moisture. It’s a perfect accompaniment to rice or a wonderful addition to bibimbap. I’ll share a detailed recipe, including a secret technique for blanching chives, making it easy for beginners to follow!
Main Ingredients- 1 bunch Chives (approx. 150g)
- 1/4 block Firm Tofu (approx. 75g)
- A pinch of Coarse Salt (for blanching chives)
For Frying Tofu (Tablespoon measure)- 0.5 Tbsp Perilla Oil
- 1 pinch Salt
Seasoning (Tablespoon measure)- 0.5 Tbsp Soy Sauce for soup
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Toasted Sesame Seeds
- 1 Tbsp Perilla Oil
- A pinch of Salt (to adjust seasoning)
- 0.5 Tbsp Perilla Oil
- 1 pinch Salt
Seasoning (Tablespoon measure)- 0.5 Tbsp Soy Sauce for soup
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Toasted Sesame Seeds
- 1 Tbsp Perilla Oil
- A pinch of Salt (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare the chives. Remove any wilted or spoiled leaves and trim the very bottom of the stems. Rinse the chives thoroughly under running water multiple times to remove any dirt or debris.
Step 2
Prepare the water for blanching the chives. Fill a pot with plenty of water and bring it to a rolling boil. Add about half a tablespoon of coarse salt to the boiling water. Adding salt will help maintain the chives’ vibrant green color and enhance their unique aroma.
Step 3
Once the water is boiling, submerge the stems of the chives first, followed by the leaves, and blanch for no more than 30 seconds. Chives are delicate and can become mushy and lose their fragrance if overcooked. Blanching them briefly, just about 30 seconds with stems going in first, is the key technique to preserve their crisp texture and fresh aroma.
Step 4
Immediately after blanching, transfer the chives to a bowl of cold running water to cool them down. This step helps maintain their vibrant green color and crispness. Once cooled, gently squeeze out excess water with your hands and then cut them into bite-sized pieces, about 3-4 cm long.
Step 5
Prepare the tofu. Place 1/4 block of firm tofu (suitable for pan-frying) on a cutting board and mash it using the back of a knife. Mash it until it becomes crumbly and loose.
Step 6
Now, let’s stir-fry the tofu. Heat a pan over medium-high heat and add half a tablespoon of perilla oil. Add the mashed tofu and a pinch of salt, and stir-fry.
Step 7
Stir-fry the tofu over medium-high heat for about 2-3 minutes. Continue cooking until most of the moisture evaporates and the tofu becomes crumbly and slightly toasted. This process creates a texture similar to ‘tofu crumble’ which prevents the dish from becoming watery and adds a pleasant texture.
Step 8
It’s time to combine everything. In a large bowl, add the squeezed chives. Place the pan-fried tofu (cooled slightly) on top. Add the seasoning ingredients: 0.5 Tbsp soy sauce for soup, 0.5 Tbsp toasted sesame seeds, 0.5 Tbsp minced garlic, and 1 Tbsp perilla oil. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the chives and tofu.
Step 9
Finally, taste the dish and adjust the seasoning by adding a little more salt if needed. The charm of this side dish lies in highlighting the natural flavors of the ingredients, so avoid making it too salty initially.
Step 10
The finished Seasoned Chives and Tofu offers a wonderful balance of the chives’ refreshing aroma and the tofu’s savory flavor, making it an appetite-stimulating side dish. Feel free to adjust the seasoning to your preference while keeping the blanching and stir-frying methods as a base.
Step 11
Take a generous bite, and you’ll experience the delightful crunch of the chives and the fluffy texture of the tofu. It’s so good that a bowl of rice will disappear in no time when mixed with this dish!
Step 12
This recipe can be easily adapted for other vegetables like spinach, scallions, or seaweed. Enjoy this affordable and healthy side dish, a ‘two-thousand-won happiness’, and make your meal table more abundant!
