1 tablespoon Sichuan peppercorns (or 1 teaspoon chinese pepper)
3 tablespoons red chili flakes
3 stalks celery (thinly sliced)
4 ounce firm tofu (drained, dried and thinly sliced )
soy sauce (to taste)
salt (to taste)
Wrap tofu with a towel or paper towel to soak up excess water. Set aside.
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
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 and/or a dash of soy sauce.
Saturated Fat:2.9 g
Keywords: recipe, vegetarian, vegan, Asian, appetizer, side