Recipe courtesy of Mark Bittman

Celery and Tofu Salad

Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.
Jerry Traunfeld

Mapo Tofu

12m Intermediate 100%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
Amanda Cohen

Coconut Lime Tofu

23m Easy 100%
CLASS
20m Easy 100%
CLASS