Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
Heat your wok over high heat with ½ tablespoon oil, and stir-fry the julienned carrots for 90 seconds, remove and set aside. Using the same method, with ½ tablespoon oil each--cook the five-spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside. Be careful not to overcook the vegetables. 90 seconds is really all you need––or you’ll have a mushy moo shu filling!
Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
Spread the Shaoxing wine around the perimeter of the wok, and add in the sauce mixture we prepared earlier. Stir fry everything together for another minute.
Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!