300g Ying Ying’s Nigari firm tofu
400 g celery
1 tsp salt
1 tsp sichuan peppercorns
1-2 chopped scallions
2 slices of ginger
4 sliced dried peppers
Prepare the celery by removing the leaves and washing the stalks. Cut the stalks into 4-6cm pieces and set aside.
Slice the tofu and pan fry with 1 tsp oil until golden brown. Put on a plate.
Prepare the celery by washing and then slicing into strips similar in size to the celery.
To cook, add a tablespoon of oil to a hot wok and coat all sides. Add the peppercorns, peppers, ginger, and spring onion and stir fry for a few seconds then add the celery strips and salt then stir for half a minute and add the tofu. Stir until all the ingredients are mixed and let cook for a few seconds before serving.