Celery with Pressed Tofu and Pork
A quick and flavorful Chinese stir-fry that pairs crisp celery with silky pressed tofu and tender pork strips. This home-style dish delivers great texture contrast and is ready in under 30 minutes.
Story
This classic Chinese comfort dish brings together three complementary ingredients: the fresh crunch of celery, the subtle nuttiness of pressed tofu, and savory pork. The key technique here is blanching the celery first—it keeps that satisfying snap while removing any bitter edge.
Ingredients
celery stalks
6-7 stalks
pressed tofu (香干)
200g, sliced thin
pork loin
150g, cut into thin strips
garlic cloves
3, minced
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
dark soy sauce
1 teaspoon
rice wine or cooking wine
1 tablespoon
salt
to taste
sugar
a pinch
Instructions
1
Prep your ingredients
Cut celery into diagonal slices about 1 inch long. Slice the pressed tofu into thin rectangles, around 2mm thick. Season the pork strips with a splash of rice wine and a pinch of salt, then set aside for 10 minutes.
2
Blanch the celery
Bring a pot of water to a gentle boil. Drop in the celery slices and cook for about 30 seconds—you want them just slightly tender but still crisp. Immediately drain and plunge into ice water to stop cooking. Once cool, drain and pat dry.
3
Stir-fry the pork
Heat oil in a wok over high heat until shimmering. Add the pork strips and stir-fry until they lose their pink color, about 2 minutes. Remove and set aside.
4
Build the flavors
In the same wok, add a touch more oil if needed. Toss in the minced garlic and cook just until fragrant, about 10 seconds. Add the tofu slices and cook until they pick up a light golden edge.
5
Combine and finish
Return the pork to the wok along with the blanched celery. Add both soy sauces, a pinch of sugar, and a pinch of salt. Toss everything together over high heat for about 1-2 minutes until well combined and heated through. Serve immediately.
