Sichuan Tofu Gan and Warm Celery Salad

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices
  • 1 teaspoon light soy sauce
  • Sea salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 1/4 cup roasted salted peanuts
recipe tools

Directions

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.
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