The chewy plate I make when qianye tofu and celery are both in the fridge is this one – qianye tofu and celery stir, and this home cook’s version sears the frozen slices first so they take the red oil without going soft. A home cook wrote it in seven steps with two updates in the notes: a fresh sesame oil, not toasted, and it is by taste. I made it as written, and it is the chewy, glossy plate that empties a pot of rice.
Qian ye dou fu chao qin cai (千页豆腐炒芹菜) is qianye tofu and celery stir – frozen qianye tofu seared until its edges turn pale gold, then tossed with celery in a doubanjiang red oil with oyster sauce and a little stock.
What Is Qianye Tofu and Celery Stir?
This is the red-oil plate of qianye tofu – the layered ‘thousand-sheet’ block that chews like fish cake. The frozen slices thaw, are rinsed and squeezed dry, cut into strips or triangles; celery is cut on the bias, the thick stalks split first. A little oil sears the tofu until its skin turns, then garlic and a finely chopped doubanjiang fry to a red oil; the tofu returns with the celery, oyster sauce, and fifty grams of water, tossed so the slices drink the sauce – with the option of a fresh sesame oil at the end.
For the plain red braise of fresh tofu, my red braised tofu is the block that needs no slicing.
1Red Braised Tofu (Hong Shao Dou Fu)This authentic Sichuan-style Red Braised Tofu is a savory, slightly spicy vegetarian dish that is perfect for weeknight dinners. Tofu cubes are simmered in a rich Doubanjiang sauce infused with Sichuan peppercorns.Check out this recipe
Why This Recipe Works
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- The sear first. Qianye tofu takes color, then sauce.
- The chopped doubanjiang. Finely cut for the red oil.
- Celery on the bias. Thick stalks split, thin slices.
- The fifty grams of water. The slices drink and flavor in.
- Fresh sesame oil at the end. The recipe’s 2018 update – not toasted oil.
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Equipment Needed
- A wok
- A spatula
- A knife and board
Ingredients
- 1 pack of qianye (thousand-layer) tofu, frozen then thawed
- A few stalks of celery
- 1 tbsp doubanjiang, finely chopped, and 2 cloves garlic
- 1 tbsp oyster sauce
- 50 g (about 1/4 cup) of water
- Optional: fresh sesame oil and salt
Ingredient Notes
Qianye tofu: The layered thousand-sheet block – frozen packs keep it chewy. Doubanjiang: Chopped fine for the red oil. The finish: Fresh (not toasted) sesame oil, by taste – the recipe’s own update.
Prep & Mise en Place
Thaw and squeeze the qianye; cut the celery; chop the doubanjiang; slice the garlic.
Cooking Process
Step 1 – Use regular celery – split very thick stalks down the m
Use regular celery – split very thick stalks down the middle, then cut on the bias; keep the leaves for soup if you like.
Step 2 – The qianye tofu is bought frozen; thaw it ahead, rinse,
The qianye tofu is bought frozen; thaw it ahead, rinse, squeeze dry, and cut into strips or triangles; slice the garlic.
Step 3 – Heat a little oil and sear the qianye until the surface
Heat a little oil and sear the qianye until the surface turns slightly pale gold, then lift it out – without a nonstick pan, use a little more oil so it does not stick.
Step 4 – Heat oil, add the garlic and the doubanjiang (chopped f
Heat oil, add the garlic and the doubanjiang (chopped fine with the knife first) and fry until a red oil comes out.
Step 5 – Return the qianye, then add the celery and toss; add oy
Return the qianye, then add the celery and toss; add oyster sauce and 50 g of water and toss so the slices drink some sauce and take the flavor; taste, add salt if it needs it, and toss out. If you like sesame, drizzle in fresh sesame oil and toss.
Step 6 – A 2018 holiday update – the no-doubanjiang version that
A 2018 holiday update – the no-doubanjiang version that was also polished off.
Step 7 – Another 2018 note: it is fresh sesame oil, not toasted
Another 2018 note: it is fresh sesame oil, not toasted sesame oil – add by taste.
Common Mistakes When Making This Dish
1. Soft, soggy slices. Cause: no sear or too much water. Fix: the pale-gold sear and fifty grams only. 2. A raw doubanjiang paste. Cause: not fried. Fix: red oil first. 3. Stringy celery. Cause: thick un-split stalks. Fix: split and bias. 4. A gluey, saucy pan. Cause: water too soon. Fix: after the sear, tossed with the sauce. 5. A salty plate. Cause: doubanjiang, oyster, and salt. Fix: taste first.
Variations
Milder: Half the doubanjiang. No sesame: Skip it – the recipe calls it optional. My cold frozen tofu salad is the same frozen idea served cold.
Frequently Asked Questions
What is qianye tofu? The layered thousand-sheet block – chewy, often sold frozen. Why sear it first? The pale-gold skin holds through the red-oil toss. Why chop the doubanjiang? It melts into a red oil. How long does it take? About 25 minutes. Is it spicy? Warmly, from the doubanjiang – my silken tofu potage is the cool soup to follow, and savory tofu and egg stir-fry the fast plate.
How to Serve
Serve over rice – with red braised tofu, home-style tofu, and braised tofu with bok choy for a tofu table, or with golden pan-fried tofu and spicy numbing tofu for contrast.
Storage & Reheat
Refrigerate 2 days; reheat quickly. Never leave out more than 2 hours.
Allergen Notice
This recipe contains soy (tofu, doubanjiang) and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and fish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s qianye and celery stir is the red-oil plate of my quick meals, and the recipe’s fresh-oil update note is exactly the kind of correction I respect. I tested it as written. I have not tested it without the doubanjiang, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Qianye Tofu & Celery Stir (千页豆腐炒芹菜): The Red-Oil Toss
Ingredients
Equipment
Method
- Use regular celery - split very thick stalks down the middle, then cut on the bias; keep the leaves for soup if you like.
- The qianye tofu is bought frozen; thaw it ahead, rinse, squeeze dry, and cut into strips or triangles; slice the garlic.
- Heat a little oil and sear the qianye until the surface turns slightly pale gold, then lift it out - without a nonstick pan, use a little more oil so it does not stick.
- Heat oil, add the garlic and the doubanjiang (chopped fine with the knife first) and fry until a red oil comes out.
- Return the qianye, then add the celery and toss; add oyster sauce and 50 g of water and toss so the slices drink some sauce and take the flavor; taste, add salt if it needs it, and toss out. If you like sesame, drizzle in fresh sesame oil and toss.
- A 2018 holiday update - the no-doubanjiang version that was also polished off.
- Another 2018 note: it is fresh sesame oil, not toasted sesame oil - add by taste.
