Stir-Fried Dried Tofu with Celery (Qin Cai Chao Xiang Gan)

芹菜炒香干

Stir-Fried Dried Tofu with Celery (Qin Cai Chao Xiang Gan) — Home-styleNanjing home cooking.

Ingredients

• dried tofu (xiang gan)
• celery
• light soy sauce
• cooking wine
• ginger

Instructions

1. Pat dried tofu cubes dry with paper towels. Heat 10 ml neutral oil in a nonstick skillet over medium heat until shimmering but not smoking. (Oil surface shimmers like heat haze over pavement.)
2. Arrange tofu cubes in single layer. Pan-fry undisturbed for 2 minutes per side until golden brown and slightly springy — turn carefully with tongs. (Cubes develop rich amber edges and hold shape firmly.)
3. Push tofu to one side. Add minced ginger to the empty space and stir-fry 30 seconds until fragrant — do not brown. (Ginger turns translucent with faint golden flecks.)
4. Add celery slices and stir-fry over high heat for 1 minute until bright green and crisp-tender. (Celery retains vivid green color and slight resistance when bitten.)
5. Return tofu to center, add light soy sauce and cooking wine. Toss 45 seconds over high heat until sauce coats evenly and evaporates slightly. (Sauce clings as a glossy film, no pooling at bottom.)