Five-Spice Tofu Stir-Fry with Carrots and Celery

Photo by Pornchai Mittongtare
Ingredients
- 2 teaspoons Asian sesame oil
- 8 ounces savory baked five-spice tofu cakes
- 2 tablespoons peanut oil or vegetable oil
- ½ teaspoon sugar
- 1/3 cup Szechuan preserved vegetable
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- + 3 more ingredients
-
- 2 cups celery
- 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
- 2 cups carrots
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...
You also might like
Fettuccine with Five-Spice Pork and Carrots Recipe

Triple-Mushroom Stir-Fry with Tofu Recipe

Garden Vegetable Stir-fry with Tofu and Brown Rice Recipe

Spicy Eggplant, Pork, and Tofu Stir-fry Recipe

Asian Noodle, Tofu, and Vegetable Stir-Fry Recipe

Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit) Recipe

Pork-and-Tofu Stir-Fry Recipe

Best Wine Deals
-
$19.9933% offGoing Forward Cabernet Sauvignon 2012
-
$16.9932% offChanning Sylvanus 2010
Comments