Food recipes
Five-Spice Tofu Stir-Fry with Carrots and Celery
Five-Spice Tofu Stir-Fry with Carrots and Celery Ingredients: oil, olive, salad or cooking tofu, raw, regular, prepared with calcium sulfate carrots, raw celery, raw shortening, vegetable, household, composite rice, w...
Five-Spice Tofu Stir-Fry with Carrots and Celery
Ingredients:
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
celery, raw
shortening, vegetable, household, composite
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
sugars, granulated
spices, pepper, black
oil, sesame, salad or cooking
Directions:
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact.
Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute.
Transfer tofu to plate.
Add remaining 1 tablespoon peanut oil to same wok (do not clean).
Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes.
Return tofu to wok; add rice wine, salt, sugar, and white pepper.
Stir-fry to blend, about 1 minute.
Remove pan from heat; stir in sesame oil and serve.
Ingredients:
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
celery, raw
shortening, vegetable, household, composite
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
sugars, granulated
spices, pepper, black
oil, sesame, salad or cooking
Directions:
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact.
Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute.
Transfer tofu to plate.
Add remaining 1 tablespoon peanut oil to same wok (do not clean).
Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes.
Return tofu to wok; add rice wine, salt, sugar, and white pepper.
Stir-fry to blend, about 1 minute.
Remove pan from heat; stir in sesame oil and serve.