Five-Spice Tofu Stir-Fry with Carrots and Celery - PCOS-Friendly Recipe
This Five-Spice Tofu Stir-Fry with Carrots and Celery is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 tablespoons peanut oil or vegetable oil, divided
- 8 ounces savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips
- 2 cups matchstick-size strips carrots (about 3 medium)
- 2 cups matchstick-size strips celery (about 3 long stalks)
- 1/3 cup finely chopped rinsed canned Szechuan preserved vegetable (about 1 1/4 ounces)
- 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 2 teaspoons Asian sesame oil
Instructions
- Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute. Transfer tofu to plate. Add remaining 1 tablespoon peanut oil to same wok (do not clean). Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes. Return tofu to wok; add rice wine, salt, sugar, and white pepper. Stir-fry to blend, about 1 minute. Remove pan from heat; stir in sesame oil and serve.
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Frequently Asked Questions
Yes, this Five-Spice Tofu Stir-Fry with Carrots and Celery recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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