Beancurd Sheets with Chinese Celery

This recipe is similar to Braised Celery with Bamboo Beancurd but features another member of the tofu family, tofu sheets, a.k.a. “thousand sheets” (qianzhang in Mandarin) – interesting parallel to the French mille feuille! The tofu sheets are made by skimming the creamy film off the vat of soymilk, layering it with cloth, and pressing it. It can then be used as a wrapper, cut into shreds for noodles, etc. In America, I’ve only seen the sheets sold dried at Asian markets. It can be tricky to find a package that is not crumbled, but since it’s cut up for this recipe anyway, it’s no big deal if there are some pieces broken. If you do live near an Asian market and can find these, look for Chinese celery (qincai) at the same time – it’s a bit darker and thinner than our American celery and has a stronger taste. This dish is soupier than the version with bamboo beancurd and can also be made vegan by using water or vegetable broth.


  • 5 stalks Chinese celery or 3 stalks celery
  • 5 oz fresh beancurd sheets or 1 oz dried
  • 1 T oil
  • 2 oz water or broth
  • 1/2 tsp salt, to taste


  • 2 tsp tapioca flour or cornstarch
  • 2 T water or broth


  • 1/4 tsp sesame oil


  1. Cut the celery into 1.5″ sections, then cut lengthwise into 1/4″ thick sticks.
  2. Rinse the fresh beancurd sheets or soak the dried for 10 m in warm water, then drain. Tear by hand into large pieces.
  3. Combine the thickener ingredients and set aside.
  4. Heat the oil in the wok over high heat until it shimmers, then quickly stirfry the celery for 1 m – it should be bright green and crisp-tender.
  5. Add the beancurd sheets, liquid, and salt, and bring to a boil.
  6. Add the thickener and stir until the starchy taste is cooked out, approximately 1 m.
  7. Adjust the seasoning, drizzle with sesame oil, and serve.

nutritional data:

For my calculations I’ve used water in place of broth and cornstarch in place of tapioca flour. The recipe serves 4 as part of a larger meal, and figures are given per serving.

  • Total calories 69, calories from fat 37
  • Total fat 5 g, saturated fat 1 g
  • Cholesterol 2 mg
  • Sodium 316 mg
  • Total carbs 4 g, dietary fiber 0 g, sugars 1 g
  • Protein 4 g

One Response

  1. I love your vegetarian approach, this sounds really good.

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