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Wash and julienne the tofu and vegetables.
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.
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.
Add the tofu back to the pan along with the shaoxing wine, salt, five spice powder, white pepper, and soy sauce.
Cook another 3 to 5 minutes and serve.