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Stir-Fried Celery and Tofu recipe

Stir-Fried Celery and Tofu recipe


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This is a wonderful vegetarian dish, made by stir-frying Chinese celery with dried tofu. It's simple, delicious, packed full of flavour and quick and easy to make.

Be the first to make this!

IngredientsServes: 2

  • 150g Chinese celery, roots and leaves discarded, cut into 3cm lengths
  • 2 tablespoons oil
  • crushed chillies to taste
  • 2 spring onions, finely chopped
  • 250g flavoured dried tofu, thinly sliced
  • 2 teaspoons Shaoxing wine
  • salt to taste
  • monosodium glutamate (MSG) to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Blanch the celery in boiling water for 1 minute and drain.
  2. Heat the oil in a frying pan over high heat. Add the crushed chillies and spring onions; stir-fry for about 30 seconds. Add the celery and cook for 2 minutes.
  3. Stir in the tofu and stir-fry for 2 minutes. Season with Shaoxing wine, salt and MSG and serve.

Ingredients

Flavoured dried tofu, Shaoxing wine, monosodium glutamate and Chinese celery can be purchased in Chinese/Oriental speciality shops.

If Shaoxing wine is unavailable, use dry sherry.

If Chinese celery is unavailable, use ordinary celery.

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Recipe Instructions

Allow to sit for 15 minutes while you prep the other ingredients. Slice the spiced tofu, long hot green peppers, and celery.

In the wok, heat 1 tablespoon oil over high heat. Stir-fry the spiced tofu for a couple minutes until browned slightly. Set aside.

Heat another tablespoon of oil and stir fry the peppers for about a minute. Dish out and set aside.

Repeat this process with the celery…

Add another tablespoon of oil to the wok, keeping it over high heat. Stir-fry the marinated pork until brown.

Then add in cooked tofu, peppers, and celery. Immediately add salt to taste, 1 teaspoon of sesame oil, 1 tablespoon of Shaoxing wine, white pepper, and a teaspoon of soy sauce. Stir-fry everything together for another couple minutes until combined.

Plate and serve this lively five spice vegetable tofu stir-fry with rice!

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Recipe: Crispy tofu tops stir-fried celery and bell peppers in this quick vegetarian dinner

Stir-Fried Celery with Crispy Tofu Karoline Boehm Goodnick for The Boston Globe

Crispy tofu is a tricky thing. You need to press the big square for at least 30 minutes to remove most of the excess liquid (do this while you prep the rest of the meal or even 24 hours in advance). A very light coating of cornstarch on dry cubes, and extra-hot oil, will get them lightly golden and crispy. Start with extra-firm tofu, the easiest variety to work with here, but firm will do in a pinch. Put on a pot of rice, stir-fry a skillet of celery and bell peppers, and you've got a fine, quick, vegetarian dinner.

1package (14 ounces) extra-firm tofu
6tablespoons vegetable oil
3 scallions (white and light green parts separated), thinly sliced
3cloves garlic, finely chopped
1piece (2 inches) fresh ginger, finely chopped
1 small chile pepper, seeded and finely chopped
1teaspoon coarsely ground black pepper
9 ribs celery, thinly sliced on an angle
2 red bell peppers, cored and thinly sliced
¾cup water
5tablespoons cornstarch
¼cup soy sauce
1tablespoon sugar
2tablespoons rice vinegar
1teaspoon dark sesame oil
Salt, to taste
¼cup chopped unsalted peanuts

1. Drain the tofu and halve it horizontally to make 2 thin rectangles. Line a 10-inch baking dish with several layers of paper towel or clean cotton kitchen towel. Gently place the tofu on the towels. Cover with a layer of paper towels or another clean towel. Set another dish on top, and place a weight (such as 1 or 2 cans of beans) on top. Press for 30 minutes. Change the paper towels after 15 minutes if they become fully saturated. You can refrigerate the tofu overnight, if you like.

2. Meanwhile, in a large wok or a skillet over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the scallion whites, garlic, ginger, and chile pepper. Cook, stirring, for 2 minutes. Season with black pepper.

3. Add the celery and bell pepper. Cook, stirring often, for 5 to 8 minutes, or until tender.

4. In a small bowl, whisk the water and 1 tablespoon of the cornstarch. Tip the mixture into the celery with the soy sauce, sugar, and rice vinegar. Cook, stirring, for 1 to 2 minutes, or until the sauce thickens. Remove from the heat and stir in the sesame oil. Transfer the mixture to a bowl.

5. Cut the tofu into 1-inch cubes. In a bowl, working in batches, gently toss the tofu with the remaining 4 tablespoons cornstarch until all of the sides are coated.

6. Rinse and wipe out the skillet. Set it over high heat and add the remaining 4 tablespoons vegetable oil. When the oil is very hot, place half the tofu in the skillet. Sprinkle with salt. Cook the tofu for 1 to 2 minutes on a side, or until the cubes are lightly brown and crispy. Transfer to a plate. Repeat with the remaining tofu. Transfer to the plate.

7. Add the celery mixture to the skillet and reheat it until hot. Divide the celery among 4 shallow bowls, add tofu to each one and garnish with peanuts and green scallions.

Karoline Boehm Goodnick

Crispy tofu is a tricky thing. You need to press the big square for at least 30 minutes to remove most of the excess liquid (do this while you prep the rest of the meal or even 24 hours in advance). A very light coating of cornstarch on dry cubes, and extra-hot oil, will get them lightly golden and crispy. Start with extra-firm tofu, the easiest variety to work with here, but firm will do in a pinch. Put on a pot of rice, stir-fry a skillet of celery and bell peppers, and you've got a fine, quick, vegetarian dinner.

1package (14 ounces) extra-firm tofu
6tablespoons vegetable oil
3 scallions (white and light green parts separated), thinly sliced
3cloves garlic, finely chopped
1piece (2 inches) fresh ginger, finely chopped
1 small chile pepper, seeded and finely chopped
1teaspoon coarsely ground black pepper
9 ribs celery, thinly sliced on an angle
2 red bell peppers, cored and thinly sliced
¾cup water
5tablespoons cornstarch
¼cup soy sauce
1tablespoon sugar
2tablespoons rice vinegar
1teaspoon dark sesame oil
Salt, to taste
¼cup chopped unsalted peanuts

1. Drain the tofu and halve it horizontally to make 2 thin rectangles. Line a 10-inch baking dish with several layers of paper towel or clean cotton kitchen towel. Gently place the tofu on the towels. Cover with a layer of paper towels or another clean towel. Set another dish on top, and place a weight (such as 1 or 2 cans of beans) on top. Press for 30 minutes. Change the paper towels after 15 minutes if they become fully saturated. You can refrigerate the tofu overnight, if you like.

2. Meanwhile, in a large wok or a skillet over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the scallion whites, garlic, ginger, and chile pepper. Cook, stirring, for 2 minutes. Season with black pepper.

3. Add the celery and bell pepper. Cook, stirring often, for 5 to 8 minutes, or until tender.

4. In a small bowl, whisk the water and 1 tablespoon of the cornstarch. Tip the mixture into the celery with the soy sauce, sugar, and rice vinegar. Cook, stirring, for 1 to 2 minutes, or until the sauce thickens. Remove from the heat and stir in the sesame oil. Transfer the mixture to a bowl.

5. Cut the tofu into 1-inch cubes. In a bowl, working in batches, gently toss the tofu with the remaining 4 tablespoons cornstarch until all of the sides are coated.

6. Rinse and wipe out the skillet. Set it over high heat and add the remaining 4 tablespoons vegetable oil. When the oil is very hot, place half the tofu in the skillet. Sprinkle with salt. Cook the tofu for 1 to 2 minutes on a side, or until the cubes are lightly brown and crispy. Transfer to a plate. Repeat with the remaining tofu. Transfer to the plate.

7. Add the celery mixture to the skillet and reheat it until hot. Divide the celery among 4 shallow bowls, add tofu to each one and garnish with peanuts and green scallions. Karoline Boehm Goodnick


Stir Fried Tofu with Black Fungus Recipe

Today I will share a practice of stir fried tofu with black fungus. It is a delicious home-cooked dish with high nutritional value. Tofu is a vegetarian food that we all like to eat. The common spicy tofu and braised tofu are the dishes we all love. But tofu and black fungus are fried together, and many people have never eaten it.

Tofu fried black fungus is simple and delicious. It can be said to be a perfect match. I make it five times a week for my family. Now I share the recipe of this fried stir tofu with black fungus, and friends who like it can follow the recipe.

Ingredients:

1 piece of old tofu, Half a handful of dried black fungus, 3 garlic seedlings, 3 millet peppers, Scallion, 3 garlic, 1 spoon of oyster sauce, 1 spoon of raw soy sauce, half spoon of white sugar, half spoon of chicken essence, a little starch, moderate amount Clear water.

Cooking steps:

1. After the black fungus is soaked in warm water, clean it, pour it into a pot and cook for about four or five minutes. Remove it from the pot and tear it into small pieces.

2. Rinse the tofu with water, cut into slices first, and then cut into triangles.

3. Add oil to the pan, add a little salt, fry until golden on medium heat and remove.

4. Garlic seedlings, millet peppers washed and cut into sections, scallion, ginger chopped and set aside.

5. Leave some oil in the pan. Stir-fry scallion, ginger, garlic and millet pepper over medium-low heat.

6. Pour in the fungus and tofu and stir-fry evenly. Pour in the seasoning juice. Make seasoning juice in advance. In a small bowl, put 1 spoon of oyster sauce, 1 spoon of soy sauce, half a spoon of sugar, half a spoon of chicken essence, a little starch, add an appropriate amount of water and stir well.

7. Stir-fry for a while with high heat, so that the tofu is fully flavored. Then add garlic seedlings.


Stir Fried Firm Tofu Recipe

Ingredients

  • 1/2 cup cornmeal
  • 2 cups all-purpose flour
  • 1/4 cup wheat germ
  • 1 teaspoon curry
  • 1 teaspoon dry mustard
  • pinch of thyme
  • 1 garlic clove,peeled and thinly sliced
  • 1 pound (480 g) tofu,cut into strips
  • 1/2 cup (125 ml) milk
  • 2 tablespoons vegetable oil

Method

Step 1

In a mixing bowl,combine all dry ingredients. Mix well.

Step 2

Dip tofu strips in milk and coat with dry ingredients.

Step 3

In a medium nonstick skillet,heat vegetable oil. Add seasoned tofu and fry until golden.


  1. It's best to use fresh pineapple chunks in this dish as it's juicier and more flavorful. However, if you don't have that even canned pineapple is fine.
  2. You can add more vegetables of your choice like carrots, beans, broccoli, snow peas, etc. Try to use different colors, it will make the dish more appealing and nutritious.
  3. Greens like Bok choy or spinach can also be added to it.
  4. Instead of baking tofu, you can also shallow or deep-fry it.
  5. Make equal-sized pieces of tofu and pineapple.

If you have just started using tofu and looking for more ideas, then don't miss to check the following easy tofu recipes:


Healthy Tofu and Cashew Stir Fry

The start of a new year has many of us focused on improving our health and the quality of food that we eat. This healthy tofu and cashew stir fry recipe is easy to make. It’s perfect for your repertoire of weeknight plant-based meals, and it offers good nourishment for January and beyond. This stir fry is also delicious and filling, proving that healthy eating doesn’t have to be a chore. If you create a list of easy, reliable and healthy recipes, you’ll be more likely to carry your focus on healthy eating with you throughout the year.

To make this tofu and cashew stir fry, first whisk together a quick sauce. The sauce calls for simple, natural ingredients, including maple syrup, orange juice, liquid soy seasoning and sesame oil. One tablespoon of oil is all that’s included in this stir fry, however you can also leave it out for a recipe that is free of added oils. You can use coconut aminos or tamari rather than liquid soy seasoning if you prefer. Once the sauce is mixed, set aside ½ cup to flavor the stir fry vegetables.

Use the remaining sauce to coat cubed extra-firm tofu. Then bake the tofu for about 40 minutes to create firm, tasty, plant-based protein morsels of goodness. While the tofu is cooking, prepare the rest of the recipe. Gently toast cashews in a dry pan until golden. Then saute onion slices, red pepper strips, celery, garlic and ginger in water in a skillet.

Add a cornstarch/water slurry to the reserved sauce. (Use organic cornstarch to avoid GMOs.) Pour sauce over the vegetables in the pan and allow to thicken. Stir in cashews and serve the stir fry veggies and cashews topped with the tofu. Crunchy cashews are a pleasing contrast to the tasty baked tofu and the stir fried veggies. Cashews also add protein, fiber, antioxidants and minerals to your meal. Serve the stir fry over rice if you like. (I like to serve it with basmati rice cooked in the rice cooker, which can be running while you make the stir fry.)

Add this healthy tofu and cashew stir fry to your list of simple vegan meal ideas. I like to keep a small folder of recipes in the kitchen so I always have ideas when I’m not sure what to make for dinner.

Tofu and Cashew Stir Fry

Ingredients:

6 tablespoons orange juice

5 tablespoons Bragg liquid soy seasoning or tamari

1 350g package extra-firm tofu, drained and cut into 1-inch cubes

1 red bell pepper, cut into strips

1 rib celery, cut in small slices

2 teaspoons minced ginger

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Whisk together maple syrup, orange juice, Bragg’s (or tamari) and sesame oil in a medium bowl. Remove ½ cup of this sauce to a small bowl.

Add tofu cubes to the remaining sauce in the medium bowl and stir to coat well.

Pour tofu out onto the prepared baking sheet.

Bake for 35 to 40 minutes, until tofu is firm and slightly crispy, flipping halfway through.

Toast cashews in a dry skillet over medium heat for a few minutes, until lightly browned and fragrant. Be careful not to burn. Set aside.

Add 2 tablespoons of water to a large non-stick skillet. Add onion, pepper strips, celery, garlic and ginger and saute over medium-high heat for 5 minutes, stirring regularly so as not to burn.

Stir cornstarch into 2 tablespoons of water until smooth and then stir into reserved sauce. Pour over vegetables in the pan. Simmer gently for 2 or 3 minutes, until the sauce thickens, stirring constantly. Stir in cashews and remove from heat.

Serve topped with baked tofu (over rice if desired). Garnish with fresh basil.


How to make this Chinese tofu and vegetable stir fry

  1. Prepare your vegetables. In a small bowl, mix together the vegetarian stir, cornstarch and water. Set aside
  2. In a hot wok set over high heat, add avocado oil followed by onions. Then add in all your vegetables. Saute for 5-7 minutes until soft. Cover with a lid.
  3. Pour in the veggie stock. Let this cook for 1 minute. Lower heat. Pour in your stir fry sauce and quickly mix until sauce is glossy and thick covering your vegetables.

Stir-fried Vegetables with Tofu

Cut the tofu into bite-sized pieces. Peel garlic and chop finely. Stir garlic into the ginger, add 1-2 tablespoons oil, 1-2 tablespoons hoisin sauce and 2-3 tablespoons soy sauce and mix in the tofu. Cover and let marinate for about 30 minutes in the refrigerator.

Meanwhile, rinse the broccoli. Rinse the cabbage, trim and cut into strips. Rinse celery, trim and slice. Peel carrot and slice.

Remove the tofu from the marinade and drain. Stir-fry tofu in 1 tablespoon oil until golden brown in a wok and remove. Stir-fry cabbage with broccoli in the remaining oil for 1-2 minutes. Add curry powder, mix well and pour in a little water and the marinade. Cook briefly, then add celery and carrots and cook until al dente, 2-3 minutes. Stir in the tofu and season with soy sauce, hoisin sauce and pepper.


Watch the video: φασολάδα παραδοσιακή κλασική συνταγή της γιαγιάςtraditional bean soup CuzinaGias Κουζίνα Τζίας


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