Sautéed Tofu Skin with Celery and Carrots
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RATINGS
Not rated yet
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COOK TIME
Prep 10m • Cook 8m
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VIEWS
325
A simple, balanced stir-fry made with soft tofu skin (doufu pi), crisp celery, and a touch of carrot—commonly found in home kitchens across China. It’s lightly seasoned with soy sauce, garlic, and a pinch of salt, cooked just until tender but still springy. This version skips strong seasonings like fish sauce or fermented pastes, keeps prep under 15 minutes, and works well as a light lunch or side with rice or noodles. Great for anyone learning how to cook tofu skin without it falling apart.
Ingredients
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tofu skin (dried or fresh, rehydrated if needed)
4 oz (about 115 g), cut into ¼-inch wide strips
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celery
1 cup (about 100 g), cut into 1½-inch pieces
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carrot
2 tbsp (about 15 g), finely diced
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garlic
2 cloves, thinly sliced
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salt
¼ tsp
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vegetable oil
1 tbsp
Instructions
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Step 1:
If using dried tofu skin, soak in warm water for 10 minutes, then drain and pat dry. Cut into thin strips. If using fresh or pre-hydrated, rinse quickly and drain well—no boiling needed unless it smells overly beany.
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Step 2:
Heat oil in a skillet or wok over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then stir in carrots and cook for 1 minute until just softened.
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Step 3:
Toss in celery and salt. Stir-fry for 2–3 minutes until bright green and slightly tender but still crisp.
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Step 4:
Add tofu skin strips and soy sauce. Gently toss for 1–2 minutes—just until warmed through and evenly coated. Don’t over-stir; tofu skin softens quickly and can tear.
Chef’s Notes
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Cook carrots first—they take longer to soften than celery.
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Stir tofu skin gently with a tossing motion; avoid chopping with the spatula.
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Add soy sauce slowly and taste—salted celery needs less seasoning.
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Keep heat medium-high for a quick stir-fry; don’t overcook or veggies lose crunch.