Stir-Fried Dried Tofu with Celery (Qin Cai Chao Xiang Gan)
芹菜炒香干 · qin cai chao xiang gan
My grandfather in Nanjing’s Qinhuai district cooked this every Thursday — he said celery stood for ‘diligence’ and dried tofu for ‘steadiness’, two virtues he taught me while flipping squares in his wok with a worn bamboo spatula.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- dried tofu (xiang gan)香干🏮 asian150 g
- celery芹菜🛒 local120 g
- light soy sauce生抽🏮 asian10 ml
- cooking wine料酒🏮 asian5 ml
- ginger姜🛒 local10 g
dried tofu (xiang gan): Look for firm, dense, beige-brown blocks with subtle fermented aroma — avoid spongy or sour-smelling ones.
celery: Use inner stalks for tenderness; leave leaves attached for fragrance.
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Instructions
1Pat dried tofu cubes dry with paper towels. Heat 10 ml neutral oil in a nonstick skillet over medium heat until shimmering but not smoking.
擦干再煎，防溅油
🔍 Look for Medium heat 45 秒 · 45 secondsVisual: 油面如路面热浪般微微波动。Oil surface shimmers like heat haze over pavement.
You know it's right when: 木筷尖插入油中，周围冒出细密均匀气泡。A wooden chopstick tip dipped in oil produces steady, fine bubbles.
2Arrange tofu cubes in single layer. Pan-fry undisturbed for 2 minutes per side until golden brown and slightly springy — turn carefully with tongs.
单层煎，不叠压
🔍 Look for Medium heat 共4 分钟 · 4 minutes totalVisual: 豆干边缘呈琥珀色，整体挺立不塌。Cubes develop rich amber edges and hold shape firmly.
You know it's right when: 轻推即滑动，不粘锅。Tofu releases easily from pan when gently nudged.
3Push tofu to one side. Add minced ginger to the empty space and stir-fry 30 seconds until fragrant — do not brown.
分区域操作，保姜香
🔍 Look for Medium-low 30 秒 · 30 secondsVisual: 姜末变半透明，略带金点。Ginger turns translucent with faint golden flecks.
You know it's right when: 升腾清香蒸汽，无烟无焦色。Aromatic steam rises without smoke or darkening.
4Add celery slices and stir-fry over high heat for 1 minute until bright green and crisp-tender.
旺火快炒，锁鲜色
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 芹菜翠绿鲜亮，咬之微脆。Celery retains vivid green color and slight resistance when bitten.
You know it's right when: 茎部弯曲时发出清脆‘咔’声。Stems make a clean 'snap' sound when bent sharply.
5Return tofu to center, add light soy sauce and cooking wine. Toss 45 seconds over high heat until sauce coats evenly and evaporates slightly.
最后合炒，酱裹匀
🔍 Look for High heat 45 秒 · 45 secondsVisual: 酱汁成薄亮膜裹附，锅底无积液。Sauce clings as a glossy film, no pooling at bottom.
You know it's right when: 散发微焦糖香，非糊味。A faint caramelized aroma emerges, not burnt.
Tips
- · For authentic Nanjing texture, choose dense, slightly chewy xiang gan — if only soft 'tofu puffs' are available, pan-fry them longer to firm up.
- · Substitute shaoxing wine for cooking wine if preferred — use same amount.
- · Add 1 tsp sugar if your celery is especially bitter.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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