10分钟搞定一道菜！脆爽西芹炒香干，好吃到停不下来 @momoleesy

bean curd

🥗Healthier: firm tofu

💰Cheaper: silken tofu

Firm tofu maintains texture while being lower in calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option is better for heart health.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthier fats.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener.

Press bean curd to remove excess moisture for 15 minutes.

Cut pressed bean curd into bite-sized cubes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add bean curd cubes and fry until golden brown, about 5-7 minutes, turning occasionally.

Remove crispy bean curd from skillet and set aside.

In the same skillet, add a little more oil if needed.

Sauté minced garlic and ginger until fragrant, about 30 seconds.

Add sliced celery and stir-fry for 2-3 minutes until tender-crisp.

Return crispy bean curd to the skillet with celery.

Drizzle soy sauce and sesame oil over the mixture, stirring to combine.

Season with red pepper flakes, salt, and black pepper to taste.

Cook for an additional 1-2 minutes to heat through.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens