SICHUAN CELERY AND TOFU SALAD
This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you'll need to make your own chili oil! But here's the thing. The effort, which really isn't much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you'll expend getting the ingredients together. It is astonishingly good. And we'll even allow one substitution. You can use regular celery instead of the Chinese version!
Provided by Mark Bittman
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 44 grams, Carbohydrate 11 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
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AZIZ TV 24
[email protected]This salad is a great make-ahead meal. It's even better the next day.
rabanikhan
[email protected]I'm not a big fan of celery, but I really enjoyed this salad. The dressing is so good that it makes the celery taste amazing.
Joshua Reed
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein from the tofu.
Junior Mtsweni
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a really flavorful dish.
Tehreem Waqar
[email protected]This salad is a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili oil if you don't like spicy food.
mahamud Yasin
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's a great way to introduce people to Sichuan cuisine.
Qasim Amad
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
Chris Carpenter
[email protected]This salad is a great way to use up leftover celery. It's also a healthy and refreshing side dish.
Izuokwi Jeff
[email protected]I wasn't sure what to expect with this salad, but I was pleasantly surprised. The dressing is amazing, and the celery and tofu are a great combination.
Anis Bhuiyan
[email protected]I love how easy this salad is to make. It's a great weeknight meal that can be on the table in under 30 minutes.
Sadeeq Ahmad
[email protected]This salad was a delightful explosion of flavors! The combination of spicy, sour, and savory was perfectly balanced. The celery added a nice crunch, and the tofu was soft and flavorful. I will definitely be making this again.