Sichuan Tofu Gan And Warm Celery Salad Recipes

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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

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

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.

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

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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