Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl. 

Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout. 

Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste.

Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Celery and Tofu Salad

Recipe courtesy of Mark Bittman

Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad

Recipe courtesy of Peter McKnight

Warm Broccoli and Tofu Salad with Grilled Chinese Sausage and Chili Miso Vinaigrette

Recipe courtesy of Deb Stanton

Browse Reviews By Keyword

          Latest Stories