Celery And Tofu Salad Recipes

SICHUAN CELERY AND TOFU SALAD

Steps:

• Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
• Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
• Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

CELERY, SESAME, AND TOFU SALAD

Steps:

• Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
• Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.

SICHUAN TOFU GAN AND WARM CELERY SALAD

Steps:

• Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl.
• Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout.
• Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste.
• Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.

EASY TOFU AND CELERY SALAD

Steps:

• Add the tofu and celery to a big bowl. Add the light soy sauce, Chinkiang vinegar, and sugar.
• Heat oil in a small saucepan over medium heat until hot. Add the garlic, ginger and ground Sichuan peppercorns. Stir a few times to release the fragrance. Immediately pour everything over the tofu and celery. Stir to mix well. Pour in the chili oil (or sesame oil) and mix again. You can either store the salad in the fridge for up to a day or serve immediately as an appetizer. The salad will taste better if you let the tofu marinate in the dressing for at least 30 minutes.

CELERY, SESAME, AND TOFU SALAD

Steps:

• Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices.
• Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels.
• Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
• Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl.
• Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl.
• Toss gently with dressing, celery, sesame seeds, and salt to taste.