Recipe courtesy of Mark Bittman
Celery and Tofu Salad
- Level: Easy
- Total: 1 hr 45 min
- Prep: 10 min
- Inactive: 1 hr 30 min
- Cook: 5 min
- 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
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.
