Celery and Tofu Salad

Recipe courtesy Mark Bittman
TOTAL TIME: 1 hr 45 min
Prep: 10 min
Inactive Prep: 1 hr 30 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 star anise
  • 1 tablespoon Sichuan peppercorns
  • 1/4 cup red chili flakes
  • Salt
  • 1 bunch Chinese celery, thinly sliced
  • 4 to 6 ounces pressed tofu, thinly sliced or julienned
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Directions

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.

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  • on October 18, 2014

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    I've made this spice oil since I first saw the recipe by Mark Bittman in NYT in 2010. It has a wonderful flavor. I used the oil for many things, including even spaghetti if I wanted it to be a bit spicy. The beauty of the recipe is not celery or tofu, but the spice oil. But if you want to lose weight, have the salad for dinner. It worked!

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  • on March 27, 2013

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    This salad is inedible.

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