Recipe courtesy of Mark Bittman
Recipe courtesy of Mark Bittman
Watch how to make this recipe.
Celery and Tofu Salad
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 10 min
- Inactive: 1 hr 30 min
- Cook: 5 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 10 min
- Inactive: 1 hr 30 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
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.
