Recipe courtesy of Mark Bittman
Save Recipe Print
Total:
1 hr 45 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Sichuan Tofu Gan and Warm Celery Salad

Recipe courtesy of Ching-He Huang

Celery Salad

Recipe courtesy of Food Network Kitchen

Celery Root Salad

Recipe courtesy of Food Network Kitchen

Celery and Portobello Salad

Recipe courtesy of Rachael Ray

Celery and Parmesan Salad

Recipe courtesy of Ina Garten

Celery & Parmesan Salad

Recipe courtesy of Ina Garten

Celery Succotash Salad

Recipe courtesy of Rachael Ray

Beet and Celery Salad

Recipe courtesy of Sandra Lee

Celery and Coconut Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories