Easy Tofu and Celery Salad
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 7 oz. (200 g) baked tofu (, sliced to 1/2” (1 cm) thick 2” (4 cm) long sticks)
- 3 to 4 stalks regular celery (or 1 small batch Chinese celery)
- 3 tablespoons light soy sauce ((or soy sauce))
- 1 tablespoons Chinkiang vinegar ((or 1 1/2 tablespoons rice vinegar))
- 3 teaspoons sugar
- 1 tablespoon peanut oil
- 2 cloves garlic (, grated)
- 2 teaspoons grated ginger
- 1/2 teaspoon ground Sichuan peppercorns ((or ground black pepper))
- 2 tablespoons homemade chili oil (, or to taste (or 2 teaspoons toasted sesame oil))
Method
- 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.