Spicy tofu with celery stir fry, simple

Adapt/modify from Tastehongkong
I made this for dinner. I didn't have carrot. I was tempted to use my roommates carrot but I didn't so I subbed it with 2 very small onion. I also added shrimp at the last minute so I dice it smaller for it to cook faster. The pepper paste I had wasn't as spicy as I wanted it to be.

Ingredients

~300g firm tofu
4 celery stems
a handful of shrimp, diced
1/2 carrot
3 cloves garlic, coarsely chopped
Onion
cooking oil

Seasonings
2 tsp chili sauce, I used Korean type
1 1/2 tsp soy sauce
1/2 tsp sugar
4 tbsp water
salt and chicken granule bouillon

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 your seasonings, mix items except salt and cgb. Mix until paste dissolve.

First pan-fried the tofu with both sides golden color then slice into about 1 cm cubes.

Heat oil in wok or pan over medium heat, sauté garlic and onion and shrimp until fragrant  Toss in celery and carrot, stir fry it. Pour in seasoned mixture and add tofu. Sitr a bit and cover the pan for 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 and cgb according to taste. Stir well, dish up and serve hot.

Kung Pao Chicken

By: Roti n Rice

Ingredients
8 to 10 dried red chilies
20 oz (560g) boneless, skinless chicken breast, sliced into quarter inch thick
slices
2 tbsp canola oil
1-inch knob ginger, peeled and thinly sliced
1 medium size onion, peeled and cut into wedges
2 cloves garlic, minced
½ tsp ground Szechuan peppercorn
1/3 cup (50g) dry roasted peanuts
3 green onions, finely sliced
1 tsp sesame oil

Marinade:
1 tbsp Shao Hsing rice wine
1 tbsp soy sauce
1/8 tsp pepper

Sauce:
1 tbsp black/balsamic vinegar
1 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp sugar
1 tsp corn starch
2 tbsp water

Instructions:
Break dried chilies into half. Shake off seeds and soak in warm water for 20
minutes. Drain and pat dry with paper towels.
Marinade chicken with rice wine, soy sauce, and pepper for 20 minutes.
Combine all sauce ingredients in a small bowl.
Heat up wok or large fry pan. Once wok is heated, add canola oil followed by
ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant,
about 2 minutes.
Add Szechuan peppercorn and marinated chicken and fry for another 3 to 4
minutes.
Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to
get chicken well coated with the sauce.
Finally stir in roasted peanuts, sliced green onions, and sesame oil

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.