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Recipe courtesy of Mark Bittman

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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.

My Private Notes

Name: Celery and Tofu Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
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