Stir-fry Garlic Chive Flowers with Tofu and Eggs

This stir-fry garlic chive flowers are very simple, affordable, and homey dish. I like to keep this dish simple and light, just add some tofu, eggs, dashi, and a little bit of fish sauce.

The young garlic flowers are tender and have a garlic-like flavor but milder. Tender garlic stem can be cooked with scrambled eggs, stir-fry with shrimp, or added to soups. You can also eat them raw and mix it with salad, or sprinkle as a garnish.

If you make this Stir-fry Garlic Chive Flowers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!

Related article: Stir-fry Pempek (Stir-fry Indonesian Fishcake)

Tofu and Scrambled Egg with Garlic Flower

Ingredients

• 2 tbsp vegetable oil
• 200g firm tofu, cubed
• 3 large eggs
• 1 tsp fish sauce
• 1/4 tsp sugar
• 1/4 cup dashi
• 100g garlic flowers, chopped
• salt and white pepper to taste

Direction

1. Crack the eggs into a large bowl. Add sugar, fish sauce, dashi, salt, and pepper. Beat the eggs for 30 seconds, stir in half of the garlic flowers, mix until well combined.
2. Heat oil in a wok or pan over medium-high heat. Swirl the wok until coated well with oil. Add tofu and cook for 2-3 minutes until lightly golden on each side.
3. Pour the egg mixture into a wok. Wait for 30 seconds then flip and stir eggs slowly with a spatula, add the rest of the garlic flowers. Cook for 1 minute until the eggs just cooked, adjust seasoning if needed. Transfer to a serving plate, sprinkle with toasted sesame seeds, dried chili flakes.