1 Package Ying Ying Nigari Tofu (300 g)
2 tablespoon oil
1 tablespoon soy sauce
½ teaspoon sea salt
½ stalk celery heart
1 teaspoon grated or minced ginger
1 green onion sliced
1 teaspoon cornstarch dissolved in 1 cup cold water

Directions:

1. Cut tofu into half inch cubes or slices
2. Cut celery heart into inch long slices
3. Set wok (or non-stick pan) over medium heat and heat oil until it is very hot (but not to the point of smoking). Add onion, ginger, soy sauce and tofu. Stir until tofu is golden brown on all sides.
4. Toss in celery and sea salt and stir-fry for about 2 minutes or until celery is slightly tender.
5. Serve immediately as is or with rice.