Stir-fry of celery and five-spice tofu

Stir-fry of celery and five-spice tofu

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This is a quick and easy stir-fry, with celery at centre stage. The tender heart of the vegetable is an excellent foil for the fragrant five-spice tofu, which has a firm texture pleasantly reminiscent of a slightly rubbery cheese.

Ingredients

Quantity Ingredient
1 x 300g celery heart
60ml peanut oil
3 garlic cloves, finely chopped
150g five-spice tofu, finely sliced
1 1/2 teaspoons sugar
2 1/2 tablespoons clear rice vinegar
1 tablespoon clear rice wine
sea salt
freshly ground black pepper

Method

  1. Trim the celery heart, reserving some of the leaves. Finely slice the celery on the diagonal. Roughly chop the leaves and set aside.
  2. Heat the oil in a wok over a medium–high heat, then add the garlic and celery and stir-fry for 2–3 minutes, or until the celery has softened slightly. Add the tofu, sugar, vinegar and rice wine and toss together. Cook, tossing the wok often, for about 1 minute, or until the liquid boils and the tofu is heated through — the celery should be cooked through but still a little crisp. Toss in the reserved celery leaves, season to taste with sea salt and pepper and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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