Description
This is a smoky and nutty tofu and celery salad so full of flavor it’s the perfect side to a steaming white bowl of rice!
Ingredients
Scale
- 1 cup peanut oil
- 1 inch ginger (sliced into thin strips)
- 1 stick cinnamon
- 3 cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 star anise
- 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)
Instructions
- 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.
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 1.4 g
- Sodium: 369.2 mg
- Fat: 18 g
- Saturated Fat: 2.9 g
- Carbohydrates: 8.8 g
- Fiber: 5.2 g
- Protein: 7.1 g
- Cholesterol: 0 mg
