Celery and Pressed Tofu Stir-Fry

Trim, wash and drain the celery; weigh 300 g without roots or leaves. Cut into 4 cm lengths and split thick stems lengthwise. Pat 200 g pressed tofu dry and cut into roughly 4 x 1 x 0.6 cm batons. Thinly slice 3 garlic cloves and 1 stemmed fresh red chili; keep separate.

Preheat a wok over medium-high heat for about 1 minute. Add all 15 g vegetable oil and spread out the tofu. Cook for 1–1½ minutes, turning until lightly golden with a little color at the edges.

Reduce to medium heat and move the tofu toward the sides. Add all the garlic and chili to the oil in the center. Stir for about 20 seconds until fragrant, before the garlic browns.

Increase to high heat and add all the celery. Stir-fry with the tofu for about 2 minutes until bright green and just tender while still crisp. Keep the wok uncovered.

Add 10 g light soy sauce and 8 g vegetarian oyster sauce. Toss over high heat for about 30 seconds until lightly coated with no noticeable puddle, then turn off the heat and plate immediately. If the celery releases water, keep tossing over high heat to evaporate the excess rather than letting it stew.