2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 1/2 tablespoons Shaoxing wine

1 teaspoon freshly ground black pepper

2 teaspoons sugar

1/2 teaspoon vegetable bouillon (or 1 teaspoon mushroom powder)

1/2 cup water (or vegetable stock)

2 teaspoons cornstarch

1/4 cup peanut oil

1 block (14 oz / 396 g) extra-firm tofu, cut into 1/2” squares and patted dry

1 clove garlic, minced

1/2” ginger, minced

1/2 white onion, cut into 1/2” squares

1 bell pepper, cut into 1/2” squares

1 stalk celery, sliced

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In a small bowl, combine all sauce ingredients and set aside.
Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook without touching until the bottoms are golden. Flip and continue cooking until most sides are golden. Transfer tofu to a plate.
Reduce heat to medium-low. Drain excess oil from the pan, leaving about 1 tablespoon.
Add garlic and ginger, stirring until fragrant.
Increase heat to medium-high. Add onion, bell pepper, and celery. Stir-fry for about 1 minute, until vegetables begin to soften.
Stir the sauce again to dissolve the cornstarch, then pour it into the pan. Cook, stirring, until thickened.
Return the tofu to the pan and toss to coat evenly.
Transfer to a serving plate and enjoy hot with steamed rice.

For gluten-free: Replace light and dark soy sauce with tamari and Shaoxing wine with dry sherry.
Add sliced fresh chili or chili flakes for more heat.
Swap vegetables with broccoli, snap peas, or baby corn.
Lower oil option: Use 1–2 tablespoons oil and pan-fry instead of shallow frying.
Double the sauce for a saucier dish over rice or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water to loosen the sauce.