Chinese Stir Fry: Celery and Pressed Tofu

By grace.g.yang ยท October 13, 2010
Under: Asian,Cheap Eats,Chinatown,Chinese,Dinner,Lunch,My Life,Recipes

Stir frying vegetables and tofu is a great weeknight dinner that also gets you all of your necessary nutrients. My mom taught me how to make this dish and David and I have recreated it more than a couple times with great results. The key to making the stir fry is getting Chinese celery, which is smaller and has more concentrated taste than American celery.

Celery and Pressed Tofu Stir Fry

1 Pound pork
1 tablespoon corn starch
1 tablespoon soy sauce
1/2 tablespoon garlic powder
1 bag pressed tofu
2 bunches Chinese Celery


Mix together the pork with the corn starch, garlic powder, and soy sauce, similar to the mapo tofu recipe.

Remove dirt and any sand from the Chinese celery:


Cook the pork with a bit of oil (we usually use peanut oil):


Dice the pressed tofu:


Make sure the pork is all cooked through and set aside:


Next, place a little more peanut oil in the pan and cook the pressed tofu:


Then add the Chinese celery, which you can cut into pieces similar in size to the pressed tofu:


Finally, add back in the pork:


Mix all of the ingredients and it’s ready to eat:


The dish has lots of proteins from the tofu and the pork and also tastes very light because the Chinese celery is so fresh tasting (much more concentrated than American celery). I’ve never seen it in a regular grocery store in New York, but it is easily found in any grocery store in Chinatown!

Reader Comments

i love tofu and i love stir fry! this looks really wonderful. I probably shouldnt read food related articles before lunch… im hungry! lol.

Written By Monique on October 13th, 2010 @ 12:13 pm

I just discovered your blog and it has quickly become my absolute favorite! What’s really strange is that I was going through your achives and realized that one of your friends, Laura, who you dined with at Rao, works at the same hospital I do and I see her all the time! Small world.

Written By Ada on October 13th, 2010 @ 6:49 pm

You can make pressed tofu too. ๐Ÿ™‚

Celery…love it but use a peeler beforehand so it is not too stringy.

And if that is too much work, cut against the grain into thin slices…… then you will not have any problems w/ stringy celery in this dish.

This is a pretty common dish we have at home in chinese families. ๐Ÿ˜€

Interesting blog. Great!
Vivian in Japan

Written By Vivian Lee on December 6th, 2011 @ 8:40 pm

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