Five-Spice Tofu Stir-Fry with Carrots and Celery

Name: Five-Spice Tofu Stir-Fry with Carrots and Celery
Yield: 4 servings
Ingredients: 1 2 tablespoons peanut oil or vegetable oil, divided; 1 8 ounces savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips; 1 2 cups matchstick-size strips carrots (about 3 medium); 1 2 cups matchstick-size strips celery (about 3 long stalks); 1 1/3 cup finely chopped rinsed canned Szechuan preserved vegetable (about 1 1/4 ounces); 1 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry; 1 1/2 teaspoon salt; 1 1/2 teaspoon sugar; 1 1/4 teaspoon ground white pepper; 1 2 teaspoons Asian sesame oil

From the kitchen of Carly

Crispy five-spice tofu meets bright carrots and celery in this quick wok situation. The Szechuan preserved vegetable brings a salty, funky punch while sesame oil rounds everything out. Clean, simple, ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons peanut oil or vegetable oil, divided
18 ounces savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips
12 cups matchstick-size strips carrots (about 3 medium)
12 cups matchstick-size strips celery (about 3 long stalks)
11/3 cup finely chopped rinsed canned Szechuan preserved vegetable (about 1 1/4 ounces)
11 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
11/2 teaspoon salt
11/2 teaspoon sugar
11/4 teaspoon ground white pepper
12 teaspoons Asian sesame oil

Instructions

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.