• 1 pack of AFC Organic Tofu (Choose from 3 different textures: Firm, Medium, Soft) cut into 1/4-inch cubes
  • 4 tablespoons corn starch
  • 1/2 teaspoon or to taste black pepper, freshly cracked
  • Salt
  • 1/2 tablespoon oil
  • 2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
  • 1 celery rib (1/2 cup when chopped)
  • 1 small green pepper (1/2 cup when chopped)
  • 1 tablespoon garlic, finely minced
  • 1 tablespoon ginger, finely minced
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon brown sugar



  1. Use vegetable or canola oil for frying.
  2. Chop the leeks, celery and green pepper into a fine dice.
  3. Heat oil in a wok on medium-high heat.
  4. Add chopped leeks, celery, and green peppers.
  5. Saute on high heat for about 2 minutes.
  6. Add ginger and garlic.
  7. Cook another 1-2 minutes.
  8. Add soy sauce and brown sugar and cook for 30 seconds.
  9. Set this mixture aside.
  1. Pat dry the drained tofu.
  2. Cut into 1-inch cubes and place the tofu in a large bowl.
  3. Add cornstarch, salt and pepper.
  4. Gently toss til the tofu pieces are very well coated.
  5. In a skillet, pour oil so that it comes up 1/2-inch.
  6. Heat the oil and make sure it is hot.
  7. Add tofu cubes a few at a time. If you fry too many in one go they won't crisp up.
  8. Fry the tofu pieces, flipping them around, so that all sides are golden brown.
  9. Drain onto a few layers of paper towels.
  10. Heat up the sauteed leeks, celery and bell pepper.
  11. Add the fried tofu to this.
  12. Toss well.

Share Button