Sichuan Celery And Tofu Salad Food

SICHUAN CELERY AND TOFU SALAD

Sichuan Celery and Tofu Salad image

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

Ingredients

1 cup peanut oil
1 piece ginger, 2 inches long, cut into 3 or 4 slices
1 piece cinnamon, 3 inches long
3 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 star anise
1 tablespoon Sichuan peppercorns
1/4 cup red chile flakes, or more to taste
Salt
1 bunch Chinese celery, or regular celery, thinly sliced
4 to 6 ounces pressed tofu, thinly sliced or julienned

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

CELERY AND TOFU SALAD

Celery and Tofu Salad image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup peanut oil
1 (2-inch long) piece fresh ginger, cut into 3 or 4 slices
1 (3-inch long) piece cinnamon
3 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 star anise
1 tablespoon Sichuan peppercorns
1/4 cup red chili flakes
Salt
1 bunch Chinese celery, thinly sliced
4 to 6 ounces pressed tofu, thinly sliced or julienned

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

Sichuan Tofu Gan and Warm Celery Salad image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 tablespoons chili oil, plus more for garnish
1 tablespoon chili bean paste
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sichuan peppercorns
1 large clove garlic, coarsely chopped
3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick
One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices
1 teaspoon light soy sauce
Sea salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup roasted salted peanuts

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.

CELERY, SESAME, AND TOFU SALAD

Celery, Sesame, and Tofu Salad image

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

Ingredients

1 (14-ounce) block of firm tofu
2 tablespoons vegetable oil
3/4 teaspoon Asian sesame oil
2 teaspoons rice vinegar (not seasoned)
1 teaspoon soy sauce
1/2 teaspoon black pepper
4 large celery ribs
2 teaspoons sesame seeds, toasted

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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