Easy Tofu Stir-fry, Spicy and Vegetarian

RECIPE AND PHOTO: Taste Hong Kong

Ingredients:
~300g firm tofu
4 celery stems
1/2 carrot
3 cloves garlic, coarsely chopped
1-2 tbsp cooking oil (I used coconut oil)

Seasonings
2 tsp chili sauce, I used Korean type
1 1/2 tsp soy sauce
1/2 tsp sugar
4 tbsp water
1/4-1/2 tsp sea salt

Method:
Wash celery stems, peel and trim away the aged fibrous skin as we did for this dish. Cut into about 1 cm cubes. Peel and cut carrots into similar dices.

Prepare and pan-fried tofu (tricks and step-by-step photos available here). Slice into about 1 cm cubes.

Heat oil in wok or pan over medium heat, sauté garlic until fragrant. Toss in celery and carrot, stirring to coat them with oil. Mix well ingredients for sauce (except salt) and pour in; add tofu. Cook, turning constantly, to your desired tenderness, about 2 minutes or until the sauce clings to the foods. If you want the vegetables to be more tender, cover and lower heat to simmer another minute or two (add more water if required).

Sprinkle in salt according to taste. Stir well, dish up and serve hot.