DISCLAIMER: I will be honest - I almost never measure ingredients when I cook, so don't stress out if your set of ingredients isn't spot on. It's all about texture, smell, and taste. Bon appétit!
This is my favorite kind of dried tofu, but you can use any kind. Make sure it says "dried tofu" or else you might not be getting what you are expecting. Don't be afraid to get one that's flavored!
Wash and dry your tofu. Then, dice it into cubes about the size of a fingernail. The smaller you can do this, the nicer the texture will be later.
This is Chinese celery - I prefer to use this because it is smaller and stays tender. If you are using regular celery, just chop it into smaller bits to keep it tender when you stir fry it later.
Trim the celery so that you only have nice, firm stalks. I normally try to use all parts of a veggie, but unless you are making soup stock, the leaves are bitter and unkind to normal tastebuds.
Wash and dry the celery. Then, dice it into small pieces, less than the size of a fingernail if you have the patience. Again, the smaller you cut it now, the nicer your texture will be later.
Go ahead and collect your other ingredients - once you start cooking you will be bound to the stove. These are the specific brands that I use, but it's not super important.
Add the oil to a simple nonstick pan - you may prefer to use a wok (go for it and power to you). I prefer my western cooking tools over my Chinese cookware ;) Turn on the burner to medium heat.
The oil is ready if when you add the celery you hear sizzling sounds. If you need, turn up the heat. Cook the celery for a minute, stirring frequently.
Add a pinch or two of salt, and continue cooking, still stirring frequently. The celery is ready when it is tender, and is pleasant to eat when you taste it.
Add the tofu. Give your dish a good stir, and continue to stir fry until the tofu is heated through.
Add the dark soy sauce - I used about 2 tablespoons here. If you are using regular soy sauce, use less, or else your food will be too salty. Taste it to make sure it tastes good!
Add the rice wine and the sesame oil, and give your dish a stir. Your meal is ready when the sesame oil becomes fragrant (only after a few seconds of cooking, usually).
Serve this simple dish!
For a yummy addition, I like to make a sauce to make this dish a bit more interesting. You will need mayonnaise and hoisin sauce, if you are interested.
Mix equal parts of each in your serving dish, or directly in your bowl. I used about a tablespoon of each here.
Stir until mixed, and you're done.
The best way to eat this is to serve a few spoonfuls of the celery and tofu over rice with a dollop of the mayo-hoisin sauce on top. Enjoy!
- 1.0bnch Chinese celery (about 10 stalks)
- 200.0g flavored dried tofu
- 2.0Tbsp cooking oil
- 1.0pch Salt to taste
- 2.0Tbsp Dark soy sauce (to taste)
- 1.0Tbsp Rice wine
- 1.0tsp Sesame oil
- 1.0Tbsp Mayonnaise (optional)
- 1.0Tbsp Hoisin sauce (optional)
Duluth, GA, USA