Lunch: Five-Spice Tofu Stir-Fry with Carrots and Celery

Recipe by Grace Young A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

Ingredients

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

Instructions

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.

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