Five-Spice Tofu Stir-Fry with Carrots and Celery

Ingredients for Five-Spice Tofu Stir-Fry with Carrots and Celery

• 2 tablespoons peanut oil or vegetable oil, divided

• 230g savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips

• 250g matchstick-size strips carrots (about 3 medium)

• 200g matchstick-size strips celery (about 3 long stalks)

• 80ml finely chopped rinsed canned Szechuan preserved vegetable (about 35g )

• 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry

• 1/2 teaspoons salt

• 1/2 teaspoons sugar

• 1/4 teaspoons ground white pepper

• 2 teaspoons Asian sesame oil

How to make Five-Spice Tofu Stir-Fry with Carrots and Celery

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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.