Stir-fried Water Bamboo, Dried Tofu and Chilies is a classic Jiangnan home-style dish. The water bamboo is crisp and sweet, the dried tofu is rich with bean flavor, and the chilies add a mild kick. All three ingredients are cut into shreds for a uniform texture. Stir-fried over high heat for that “wok hei” flavor—savory with a natural sweetness. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 3 water bamboos (choose bright white, firm ones; cut into thick shreds)
· 4-5 pieces dried tofu (original or five-spice flavor; cut into thick shreds)
· 2-3 green chilies (stems and seeds removed, cut into thick shreds)
· 1-2 red chilies (for color, cut into thick shreds)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp oyster sauce (about 15g)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Ingredients
Peel the water bamboo and cut it vertically into thick shreds. Cut the dried tofu into thick shreds. Remove the stems and seeds from the green and red chilies, and cut them into thick shreds. ⚠️ Note: Cut everything into shreds of the same thickness so they cook evenly. - Blanch the Water Bamboo
Bring a pot of water to a boil, add the water bamboo shreds, and blanch for 1 minute. Drain well. ⚠️ Note: Blanching removes the oxalic acid from the water bamboo, preventing it from sticking to the pan and giving it a fresher, sweeter taste. - Pan-fry the Dried Tofu
Heat oil in a pan, add the dried tofu shreds, and pan-fry over medium heat for 1-2 minutes until the edges are slightly golden and fragrant. Remove and set aside. ⚠️ Note: Pan-frying the dried tofu first enhances its bean flavor and gives it a chewier texture. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: The garlic is the soul of this dish. Don’t burn it. - Combine and Stir-fry
Turn to high heat, add the drained water bamboo shreds, and stir-fry quickly for 1-2 minutes. Drizzle a small spoonful of water around the edge of the pan and stir well to keep the water bamboo moist. Add the pan-fried dried tofu, 2 tbsp (30ml) light soy sauce, 1 tbsp (15g) oyster sauce, and a pinch of sugar. Stir-fry quickly to combine. ⚠️ Note: The splash of water prevents the water bamboo from burning and helps the dried tofu absorb the flavors. - Add the Chilies
Add the green and red chili shreds and stir-fry over high heat for 30 seconds. ⚠️ Note: Add the chilies at the end; just until tender to keep them crisp and brightly colored. - Season and Serve
Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Add salt at the very end so the ingredients don’t release water.
💡 More Delicious Recipes:
If you enjoy this crisp and savory flavor, you should also try my [Stir-fried Sliced Pork with Water Bamboo] for another Jiangnan favorite, or my [Home-style Tofu] for a rich, comforting classic.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Cut the water bamboo, dried tofu, and chilies into thick, uniform shreds for the best texture. Blanch the water bamboo first to remove oxalic acid and keep it fresh. Pan-fry the dried tofu first to enhance its flavor and texture. Drizzle a little water around the edge of the pan when stir-frying to prevent the water bamboo from burning and to help the tofu absorb the flavors. Add the chilies last to keep them crisp. Add salt at the very end so the ingredients don’t release water.
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