Step 1

Wash and julienne the tofu and vegetables.

Step 2

Heat 2 teaspoons oil in the wok over high heat. Stir-fry the tofu for about 3 minutes until slightly crisp. Remove from pan and set aside.

Step 3

Add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. Add the rest of the vegetables and a pinch of sugar. Cook for 2 minutes, stirring constantly.

Step 4

Add the tofu back to the pan along with the shaoxing wine, salt, five spice powder, white pepper, and soy sauce.

Step 5

Cook another 3 to 5 minutes and serve.