This Stir-Fried Tofu and Celery is saucy, savory, and easy to prepare for a quick meal. You have the pan-fried (or air-fried tofu), crisp celery, bell pepper, scallions, ginger, and salted black beans. It's packed with umami from the thick, glossy sauce and is perfect served over a bowl of steamed rice.
I love the mix of textures in this dish. You get pan-fried tofu, fresh crunch from the celery, and that glossy sauce that coats everything so well.
This is a Chinese-style stir-fry that's really practical for a quick meal. You're free to slice the tofu into cubes, slabs, triangles, or whatever shape you like, then pan-fry or air-fry until golden before tossing everything together in the sauce.
INGREDIENTS YOU'LL NEED TO MAKE THIS STIR-FRIED TOFU & CELERY
You'll find the full detailed recipe in the card below!
TOFU & STIR-FRY
- extra firm tofu
- neutral oil
- minced ginger
- celery stalks
- red bell pepper
- scallions
- salted black beans
SAUCE
- vegetarian oyster sauce
- soy sauce
- ketchup
- sugar
- room temperature water
- Chinese black vinegar or rice vinegar
- chili oil
- cornstarch
TO SERVE
- Steamed rice
- Green scallions to garnish
- Chili oil optional
STEPS TO MAKE THIS STIR-FRY
PREPARE THE TOFU
- Slice the tofu into cubes or shape of your choice. Pat dry with a towel.
- Pan-fry the tofu in neutral oil over medium high heat for 3-4 minutes on each side, or until golden brown. You can also air-fry the tofu at 400F/200C for 12-15 minutes, flipping halfway through, or until golden. Set aside.
MIX THE SAUCE
- In a bowl, mix the vegetarian oyster sauce, soy sauce, ketchup, sugar, water, Chinese black vinegar, and chili oil. Adjust to taste, then add the cornstarch and mix well until dissolved.
STIR-FRY THE VEGETABLES
- Heat a pan or wok over medium high heat. Add 1 tbsp neutral oil, then add the white parts of the scallions and ginger. Stir-fry until aromatic. Add the bell pepper and celery and black beans.
- Mash the black beans if needed. Stir-fry everything together for 1-2 minutes or until tender but still crisp.
ADD THE TOFU AND SAUCE
- Add the tofu back into the pan. Mix the sauce again since the cornstarch tends to settle at the bottom of the bowl, then pour it over the tofu and vegetables.
- Toss everything together and cook for 1-2 minutes, or until the sauce has thickened and coats the tofu and celery.
SERVE AND ENJOY
- Taste and adjust with more soy sauce, Chinese black vinegar, sugar, or chili oil, if needed. Turn off the heat, then add the green parts of the scallions.Â
- Serve over steamed rice with extra scallions and chili oil, if desired. Enjoy while hot!
MORE RECIPES YOU'LL LOVE
Stir-Fried Tofu and Celery
This Stir-Fried Tofu and Celery is saucy, savory, and easy to prepare for a quick meal. You have the pan-fried (or air-fried tofu), crisp celery, bell pepper, scallions, ginger, and salted black beans. It's packed with umami from the thick, glossy sauce and is perfect served over a bowl of steamed rice.
Ingredients
TOFU & STIR-FRY
- 17.5 oz extra firm tofu sliced into cubes or shape of your choice
- 2-3 tbsp neutral oil , plus more as needed
- 1 tsp minced ginger
- 1/2 lb celery stalks sliced on a bias (around 3 large stalksa)
- 1 small red bell pepper seeded and sliced
- 2 scallions sliced, white and green parts separated
- 1 tbsp salted black beans roughly chopped (see notes)
SAUCE
- 1 1/2 tbsp vegetarian oyster sauce
- 1 tbsp soy sauce
- 1/2 tbsp ketchup
- 1 1/2 tbsp sugar
- 3 tbsp room temperature water
- 1 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp cornstarch
TO SERVE
- Steamed rice
- Green scallions to garnish
- Chili oil optional
Instructions
PREPARE THE TOFU
- Slice the tofu into cubes or shape of your choice. Pat dry with a towel.
- Pan-fry the tofu in neutral oil over medium high heat for 3-4 minutes on each side, or until golden brown. You can also air-fry the tofu at 400F/200C for 12-15 minutes, flipping halfway through, or until golden. Set aside.
MIX THE SAUCE
- In a bowl, mix the vegetarian oyster sauce, soy sauce, ketchup, sugar, water, Chinese black vinegar, and chili oil. Adjust to taste, then add the cornstarch and mix well until dissolved.
STIR-FRY THE VEGETABLES
- Heat a pan or wok over medium high heat. Add 1 tbsp neutral oil, then add the white parts of the scallions and ginger. Stir-fry until aromatic. Add the bell pepper and celery and black beans. Mash the black beans if needed. Stir-fry everything together for 1-2 minutes or until tender but still crisp.
ADD THE TOFU AND SAUCE
- Add the tofu back into the pan. Mix the sauce again since the cornstarch tends to settle at the bottom of the bowl, then pour it over the tofu and vegetables.
- Toss everything together and cook for 1-2 minutes, or until the sauce has thickened and coats the tofu and celery.
SERVE AND ENJOY
- Taste and adjust with more soy sauce, Chinese black vinegar, sugar, or chili oil, if needed. Turn off the heat, then add the green parts of the scallions.
- Serve over steamed rice with extra scallions and chili oil, if desired. Enjoy while hot!
Notes
SALTED BLACK BEANS
- I used whole salted black beans, but you can opt to use LKK's Black Bean Sauce. It's a more concentrated sauce that packs a lot of umami. 1 tbsp will go a long way!
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)
YOU CAN PIN THIS IMAGE
More Recipes You'll Love
