Five-Spice Tofu Stir-Fry with Carrots and Celery
A savory Chinese stir-fry dish featuring five-spice tofu, crisp carrots and celery, seasoned with Szechuan preserved vegetables and finished with a touch of sesame oil. This quick and flavorful vegetarian dish combines different textures and traditional Chinese ingredients.
Ingredients
- •2 tablespoons peanut oil or vegetable oil
- •8 ounces five-spice tofu cakes
- •2 cups carrots
- •2 cups celery
- •⅓ cup Szechuan preserved vegetable
- •1 tablespoon Shaoxing wine
- •½ teaspoon salt
- •½ teaspoon sugar
- •¼ teaspoon ground white pepper
- •2 teaspoons Asian sesame oil
Cooking Instructions
- 1.
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute. Transfer tofu to plate. Add remaining 1 tablespoon peanut oil to same wok (do not clean). Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes. Return tofu to wok; add rice wine, salt, sugar, and white pepper. Stir-fry to blend, about 1 minute. Remove pan from heat; stir in sesame oil and serve.
7 min
