Stir-Fried Celery with Tofu Sticks Recipe （芹菜炒香干）
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RATINGS
Not rated yet
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COOK TIME
Prep 10m • Cook 8m
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VIEWS
295
This stir-fry comes together faster than you’d expect for something with this much texture and depth. The celery stays crisp and fresh-tasting because it’s blanched first—no soggy veg here—and the tofu sticks (or smoked tofu, which is easier to find in most stores) add a satisfying chew without needing extra fat. A quick hit of garlic, a splash of soy, and maybe a pinch of chili if you’re in the mood—that’s all it takes. It’s the kind of dish that feels light but still fills you up, and it pairs just as well with brown rice as it does with a slice of crusty bread.
Ingredients
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200 g thin celery stalks
about 1 small bunch, leaves removed
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2 garlic cloves
finely minced
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1 dried red chili pepper
optional, seeds removed for milder heat
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1.5 tbsp neutral cooking oil
e.g., canola or avocado oil, divided
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½ tsp fine sea salt
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¼ tsp granulated sugar
optional
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¼ tsp toasted sesame oil
optional, added at the end
Instructions
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Step 1: Cut celery on the diagonal and prep the tofu
Trim the ends off the celery and cut each stalk diagonally into 3 cm (1¼-inch) pieces. If any stalks are very thick, halve them lengthwise first so they cook evenly. Cut the tofu sticks or smoked tofu into ½ cm-wide strips. Mince the garlic and slice the dried chili into 3–4 small pieces (remove seeds if you prefer less heat).
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Step 2: Blanch celery quickly to lock in crunch
Bring a small pot of water to a boil. Add the celery and blanch for exactly 60 seconds—no longer. Drain immediately and rinse under cold running water to stop cooking. Shake well in a colander to remove excess water; wet celery will steam instead of stir-fry.
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Step 3: Sauté garlic and chili in just enough oil
Heat a large nonstick skillet or wok over medium-low heat. Add ½ tbsp oil. Once warm (not smoking), add the garlic and chili. Stir constantly for 10–15 seconds until fragrant but not browned. Remove from heat briefly if it starts to darken too fast.
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Step 4: Give the tofu a quick sear to wake up its flavor
Return the pan to medium-high heat. Add the remaining 1 tbsp oil and the tofu strips. Stir-fry for 1 minute, tossing frequently, until the edges look slightly dry and the tofu has absorbed the garlic aroma.
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Step 5: Combine everything and finish with a light sauce
Add the blanched celery. Stir-fry for 30 seconds to heat through. Sprinkle in salt, soy sauce, and sugar (if using). Toss for another 20–30 seconds until everything is evenly coated but still crisp. Turn off the heat, drizzle with sesame oil (if using), give one final stir, and serve right away.
Chef’s Notes
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Can’t find tofu sticks? Smoked tofu works perfectly—they’re widely available in Western supermarkets near the plant-based section. If using plain firm tofu, press it for 15 minutes, cut into strips, and pan-fry in 1 tsp oil until golden before adding to the stir-fry.
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Skip the blanching? You can stir-fry raw celery, but it’ll take longer and lose some crunch. Blanching ensures consistent texture without overcooking the tofu.