Five-Spice Tofu Stir-Fry with Carrots and Celery

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

By Grace YoungPhotography by Pornchai Mittongtare

April 30, 2007

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Recipe notes