Recipe courtesy of Mark Bittman
Print
Celery and Tofu Salad
Total:
1 hr 45 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup peanut oil
  • 1 (2-inch long) piece fresh ginger, cut into 3 or 4 slices
  • 1 (3-inch long) piece cinnamon
  • 3 cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 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

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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