yummy chinese food

I always get inspired to cook more Chinese food after visiting my mother in law. She doesn't cook as often as she use to but she has some great dishes that we ask for when we visit... Usually I come home all inspired but don't do anything, but this time I'm on it. I made two dishes and rice and lo bo gho (that's phonetic and not the correct spelling). My favorite dish right now is one with pressed tofu and long chinese chives. And since I know you are dying to know how to make the dish I'm going to share.

Buy some pressed tofu - it comes in a package of 4 small squares. Now when I say pressed tofu - I mean it - that soft stuff is terrible for this and WON'T WORK - dessert tofu isn't good in chinese food - flavoured tofus won't work either - PRESSED ONLY! But April, I don't like tofu... ah.... well this is good tofu... it is yummy and it really doesn't taste like some of the icky tofu.. because I agree why eat a meat replacement if you like meat - eat meat - but this is the one time I'll stand up and say hey - eat some tofu - cause this is yummy (I also like agedashi, as we've seen months ago...) One square will be good for one dish and serves 4 people or more at a time. So you take one square out - cut it into four pieces and then further cut each of the four pieces so you are left with a whole pile of little pieces. (see pic below - it gives you an idea about the size the pieces should be) Then get a package of long chives - now in the North - well good luck to you... this isn't something you'll regularly see at the grocery store - but Extra Foods in Quesnel sometimes brings this in... this could also work with spinach leaves... but it is best with the yummy long chives... so if you can get your hands on the chives they are about a foot long or longer and look just like regular chives from the garden but you'll usually find them with a closed chive bloom on the top. I wash them up and then cut them into four or five pieces, so you end up with about 2 cups of the chives.... ok so now you are ready to cook... stir fry the tofu pieces in a little bit of oil - high heat - they will brown up quickly - likely in less than five minutes at five minutes of cooking or when they are starting to brown but not get too crispy - you add a tbsp of soy sauce and then add in the chives. Then let the chives wilt a bit - probably another five minutes. Add a little bit more soy sauce if you find your pan doesn't have much liquid and then serve with rice... yummy! Ok so one more point - these are not regular chives - if you just buy those regular herb chives in the grocery store this won't taste great - it would be FAR better with spinach leaves... spinach leaves will cook in two minutes...