Western Chinese Tofu Stir-Fry

By Dave MP
May 6, 2013
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Western Chinese Tofu Stir-Fry

Author Notes: This was a recipe I made up the other day using ingredients I had in the houseDave MP

Serves: 2

  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon Sichuan peppercorns
  • 1-2 pieces star anise
  • 3 cloves of garlic, smashed and roughly chopped
  • 2 stalks of celery, chopped in bite-size pieces
  • 1 package of firm tofu
  • 2 teaspoons soy sauce
  • 1/2 - 3/4 cups broth (vegetable or beef)
  1. In a mortar and pestle, crush the peppercorns and the star anise until fine.
  2. Heat a wok until it's smoking, then add about 1 T of vegetable or peanut oil. Throw in the garlic and cook for about 20 seconds, then add celery.
  3. Cook celery for about 2 minutes.
  4. Add broth and let simmer until tofu is completely heated.
  5. Turn down heat, then add oyster sauce. Stir until oyster sauce is completely incorporated.
  6. Serve with white rice.

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