Five-Spice Tofu Stir-Fry with Carrots and Celery

Five-Spice Tofu Stir-Fry with Carrots and Celery
Photo by Pornchai Mittongtare


  • 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...

View full recipe at Epicurious


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