Five-Spice Tofu Stir-Fry with Carrots and Celery

BON APPÉTIT
10Ingredients
Seconds

Ingredients

US|METRIC
  • 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 carrots (matchstick-size strips, about 3 medium)
  • 2 cups celery (matchstick-size strips, about 3 long stalks)
  • 1/3 cup preserved vegetable (finely chopped rinsed canned Szechuan, 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 sesame oil (Asian)
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