Five-Spice Tofu Stir-Fry with Carrots and Celery

Ingredients

• ½ teaspoon sugar
• ¹/₃ cup Szechuan preserved vegetable
• 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
• 2 teaspoons Asian sesame oil
• 2 tablespoons peanut oil or vegetable oil
• 8 ounces savory baked five-spice tofu cakes
• 2 cups carrots
• + 3 more ingredients
• • 2 cups celery
  • ¼ teaspoon ground white pepper
  • ½ teaspoon salt

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