Easy Tofu and Celery Salad
Sharing a super easy tofu and celery salad that is perfect for hot summer days. The tender tofu and crisp celery are mixed with a savory and tart dressing with plenty of aromatics and heavenly chili oil, using minimal ingredients to create maximum flavor! It’s a perfect dish for making ahead too because it tastes even better the next day. {Gluten-Free Adaptable, Vegan}To make the dish gluten-free, use rice vinegar to replace Chinkiang vinegar.
Servings: 3 to 4 servings
Ingredients
- 7 oz. (200 g) baked tofu , sliced to 1/2” (1 cm) thick 2” (4 cm) long sticks
- 3 to 4 stalks regular celery (or 1 small batch Chinese celery) , sliced to 1/3” (6 mm) thick 2” (4 cm) long sticks (yields 2 cups after cutting)
Dressing
- 3 tablespoons light soy sauce (or soy sauce)
- 1 tablespoons Chinkiang vinegar (or 1 1/2 tablespoons rice vinegar)
- 3 teaspoons sugar
- 1 tablespoon peanut oil
- 2 cloves garlic , grated
- 2 teaspoons grated ginger
- 1/2 teaspoon ground Sichuan peppercorns (or ground black pepper)
- 2 tablespoons homemade chili oil , or to taste (or 2 teaspoons toasted sesame oil)
Instructions
- 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.
Nutrition
Serving: 1serving, Calories: 203kcal, Carbohydrates: 10.3g, Protein: 11g, Fat: 14g, Saturated Fat: 1.9g, Sodium: 620mg, Potassium: 167mg, Fiber: 2.2g, Sugar: 5.6g, Calcium: 25mg