Seasoned Pressed Tofu with Carrots and Celery

I had planned to use the grated celery and carrots with tofu noodles, but the tofu noodles were too old to be eat. So instead I used the vegetables with some pressed tofu, and I'm really pleased with the results! The shape of the carrot and celery "noodles" are a nice contrast with the tofu slices. I went for minimalistic seasonings on this--which seems to work well with the dish.

For more information about seasoned pressed tofu see here or here.

1/2 block seasoned pressed tofu
1 large carrot
2 stalks celery
3 dried red chili pepper
a dash of Chinese rice wine (about 1/8 cup ish)
salt
1 tsp Chinese BBQ paste (I used vegetarian)
1-2 tsp hot chili oil
1 tsp peanut oil

Peel the outer layers of the carrot. Cut the carrot and celery into pieces about 4 inches long. Use a manoline to juilenne the carrot and celery into long thin strips approximately the thickness of spaghetti (I used a Benriner Japanese Mandoline with the medium toothed blade). Slice the tofu block into slices about 1 or 2 mm thick.

Place some oil in a saute pan on high. When the oil is hot, cut the three chili peppers in half and add to the pan. Add carrot and celery "noodles". Saute for one or two minutes, until the vegetables soften. Add a dash of rice wine and let the liquid boil off. Move the vegetables to the side, and add 1 tsp Chinese BBQ paste in an open section of the pan. Saute the bbq paste for 15 seconds to release aromas. Mix the bbq paste thoroughly with the vegetables. Add the tofu slices and mix in the hot chili oil. Continue cooking for one to three minutes, until the tofu is hot and the vegetables are cooked but not limp (i.e. the equivalent of "al dente" for vegetables). Turn off heat, add add peanut oil. (Peanut oil is added after cooking, since it can burn.)