Savory Tofu With Celery Shoots Recipe
Make Savory Tofu With Celery Shoots Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu & Marinade
Vegetables & Aromatics
Sauce & Finishing
To Serve
Method
Tofu & Marinade
- 1
Press and cut tofu
Remove the tofu from its package and drain. Press for at least 15 minutes between paper towels or a clean kitchen towel under a weighted board to remove excess water. After pressing, cut the tofu into 1/2-inch thick rectangles or 1-inch cubes (about 24–28 pieces for a 14 oz block).
- 2
Mix marinade
In a shallow bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup (or honey), grated ginger and minced garlic until combined.
- 3
Marinate tofu
Place the cut tofu in the shallow bowl or a zip-top bag, pour 2 tablespoons of the marinade over the pieces and gently toss to coat. Reserve the remainder of the marinade for the sauce. Let the tofu sit for 10–15 minutes while you prepare other ingredients (or up to 1 hour in the fridge).
- 4
Coat with cornstarch
Lightly pat the marinated tofu dry with a paper towel to remove excess surface moisture, then toss each piece in 2 tablespoons of cornstarch until evenly coated. Shake off excess cornstarch.
- 5
Pan-fry tofu
Heat a nonstick or heavy skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, add tofu in a single layer without crowding (work in batches if necessary). Fry for 3–4 minutes per side, turning gently, until golden and crisp on all exposed sides. Transfer cooked tofu to a plate lined with paper towels.
Vegetables & Aromatics
- 6
- 7
Sauté aromatics and celery shoots
Lower heat to medium. Using the same skillet, add a small splash (about 1 tsp) of oil if pan is dry. Add the sliced onion and cook 2–3 minutes until translucent. Add the white parts of the scallions and the celery shoots; sauté for 2–3 minutes until celery is bright and just tender but still has a bit of crunch. Add red pepper flakes if using and stir for 20–30 seconds.
Sauce & Finishing
- 8
Build the sauce
Pour the reserved marinade into the skillet with the vegetables and add 1 cup of broth and 1 tablespoon oyster or mushroom sauce. Stir to combine and bring to a gentle simmer.
- 9
Thicken sauce
In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the simmering sauce while stirring. Cook 1–2 minutes until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning with 1/4 teaspoon salt and a few grinds of black pepper as needed.
- 10
Combine tofu and finish
Return the fried tofu to the skillet and gently toss to coat each piece in the sauce and vegetables, heating through for 1–2 minutes. Stir in the green parts of the scallions and chopped cilantro or parsley, reserving some herbs for garnish. Sprinkle toasted sesame seeds if using.
- 11
Serve
Transfer the savory tofu with celery shoots to a serving plate. Serve hot over steamed rice or noodles with lime wedges on the side for squeezing, if desired.