Sichuan Tofu Gan And Warm Celery Salad Food

EASY TOFU AND CELERY SALAD

Steps:

• Add the tofu and celery to a big bowl. Add the light soy sauce, Chinkiang vinegar, and sugar.
• Heat oil in a small saucepan over medium heat until hot. Add the garlic, ginger and ground Sichuan peppercorns. Stir a few times to release the fragrance. Immediately pour everything over the tofu and celery. Stir to mix well. Pour in the chili oil (or sesame oil) and mix again. You can either store the salad in the fridge for up to a day or serve immediately as an appetizer. The salad will taste better if you let the tofu marinate in the dressing for at least 30 minutes.

SICHUAN CELERY AND TOFU SALAD

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.

CELERY AND PARMESAN SALAD

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

CELERY AND TOFU SALAD

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.

COLD TOFU SALAD

Steps:

• Combine the dressing ingredients in a mixing bowl and set aside.
• Cut the tofu into 1 inch cubes and arrange on individual plates. Cover with the dressing and serve immediately.