This time round, I have celery and some leftover carrots so this is it... very easy peasy but I've taken great pain to weigh out the ingredients haha.
Stir-Fried Celery and Tofu
2 pieces firm tofu
3 ribs (about 250g) celery
80g oyster mushroom
1 clove garlic, slice thinly
Salt, to taste
A dash of white ground pepper
2 tsp water
2 tsp Chinese cooking wine, Hsiao Tsing (optional)
To prepare the celery, use a peeler to remove the fibrous bit. Then slice them thinly diagonally. I would also use the leafy tops as they can be eaten, why waste? As for the carrot, remove the skin. Sliced into half. Then slice thinly diagonally.
For the tofu, slice horizontally once so you'll get 2 pieces of tofu. Then slice into 4 squares. So each tofu, you'll get 8 pieces of squares. Dab the moist tofu with paper towel to dry them up. In a non-stick pan, add a little oil and pan fry the tofu pieces into light golden brown. Dish up and set aside.
Add a little more oil in the same pan but if your non-stick pan is small, do change into a wok or larger pan for stir-frying. Fry the mushrooms till they're caramalised, otherwise I find the mushroom emit a kind of weird smell. Dish up and set aside together with the tofu.
Add a little oil in the same pan. Put in the garlic and saute till light brown. Quickly add in the celery and carrot slices. Keep stirring. Drizzle in the water and let them cook for about 2 minutes. Return the tofu and mushrooms to the pan. Stir to mix them up well but be gentle. Season with salt and white pepper.
Lastly, drizzle in the Chinese cooking wine and stir for another 2 minutes. Dish up and serve with rice.
Check out my other similar tofu stir-fries:
Stir Fry Tofu and French Beans