Five-Spice Tofu Stir-Fry with Carrots and Celery |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A serrated kinpira peeler ($15 online ) makes quick work of a carrot-and-celery julienne. Ingredients:
2 tablespoons peanut oil or vegetable oil, divided |
8 ounces savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips |
2 cups matchstick-size strips carrots (about 3 medium) |
2 cups matchstick-size strips celery (about 3 long stalks) |
1/3 cup finely chopped rinsed canned szechuan preserved vegetable (about 1 1/4 ounces) |
1 tablespoon shaoxing wine (chinese rice wine) or dry sherry |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon ground white pepper |
2 teaspoons asian sesame oil |
Directions:
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.
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