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It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro kick up the flavor.
Ingredients
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2 tablespoons tamari
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½ teaspoon sesame oil
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1 teaspoon chili-garlic sauce
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2 tablespoons vegetable oil
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8 ounces extra-firm tofu, drained, pressed, and cut into matchsticks
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Kosher salt
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4 celery stalks, cut into matchsticks
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2 tablespoons minced fresh ginger
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2 tablespoons minced scallion
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2 tablespoons minced cilantro stems
Directions
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Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.
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Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.
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