Stir Fried Tofu And Celery Food

STIR FRIED TOFU AND CELERY RECIPE

Steps:

• We begin making the Stir Fried Tofu and Celery Recipe by mixing the cornstarch, soy, pepper powder, salt in a bowl with 1/4 cup water. Mix well.
• Heat a flat skillet with oil, once it is hot, dip the cubed tofu into the cornstarch batter and carefully fry them on both the sides till it is golden brown.
• Once done, keep them aside. In the same skillet add the onion and ginger garlic paste and saute till it is translucent.
• Then add in the celery and the fried tofu along with the sauces and the seasonings mentioned in the list. Check for seasoning.
• Keep stir frying till the celery is cooked well and not too soft.
• Serve the Stir Fried Tofu and Celery Recipe along with Quick Cauliflower Fried Rice Recipe to have a good meal for your Sunday lunch.

TOFU-CELERY STIR-FRY

Steps:

• Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.
• Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.

FIVE-SPICE TOFU STIR-FRY WITH CARROTS AND CELERY

Steps:

• 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.

TOFU STIR-FRY

Steps:

• Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
• Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
• Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
• Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE

Steps:

• Drain tofu and weigh down to press for 30 ins.
• Cut into 1/2 inch cubes.
• set aside Cut onions and celery into 1/2 inch diagonal pieces.
• Cut red pepper into 1/2 inch chunks, set veggies aside.
• Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
• In wok or large heavy skillet.
• Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
• With a slotted spoon, transfer to heated platter.
• Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
• Return tofu to wok, stir to mix well.
• Stir oyster sauce mixture.
• Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
• Serve immediately.