CELERY AND TOFU SALAD
Provided by Food Network
Time 1h45m
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.
SICHUAN TOFU GAN AND WARM CELERY SALAD
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 13
Steps:
- 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.
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
EASY CELERY SALAD
Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.
Provided by moppelchen
Categories Salad Vegetable Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g
TOFU-CELERY STIR-FRY
It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro kick up the flavor.
Provided by Lauryn Tyrell
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.
- Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.
CREAMY TOFU SALAD
Categories Salad Sandwich Vegetarian Kid-Friendly Quick & Easy Lunch Mayonnaise Tofu Celery Summer Healthy Chive Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).
- While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.
QUICK AND EASY TOFU SALAD
This is a super easy tofu salad that tastes great! We always keep a package of tofu in the fridge for a quick meal. Also good as leftovers to allow the tofu to soak up the seasonings.
Provided by Katrina Sherman Opgenorth
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 4.9 g, Fat 15.3 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 462.3 mg, Sugar 1.2 g
CELERY, SESAME, AND TOFU SALAD
Make and share this Celery, Sesame, and Tofu Salad recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices.
- Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels.
- Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
- Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl.
- Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl.
- Toss gently with dressing, celery, sesame seeds, and salt to taste.
Nutrition Facts : Calories 155.8, Fat 12.6, SaturatedFat 2, Sodium 145.6, Carbohydrate 4.1, Fiber 2.1, Sugar 1.8, Protein 9
CELERY, SESAME, AND TOFU SALAD
Provided by Alexis Touchet
Categories Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Summer Healthy Low Cholesterol Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 side dish servings
Number Of Ingredients 8
Steps:
- Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
- Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.
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- Top with vegan mayo, sweet curry powder, non-dairy milk, maple or agave syrup, and cayenne. Stir to combine, being careful not to break up the tofu too much. Add salt and pepper to taste.
- The tofu salad can be eaten right away. However, for best results, cover and refrigerate it. Allow the flavors to meld for several hours or overnight. The flavors will continue to deepen. I like this tofu salad best after two days.
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- With your clean hands, crumble the pressed firm tofu into the same bowl. Don't be perfect - leave some pieces bigger than others and crumble some pieces smaller. This will help give the salad extra texture.
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