Celery And Tofu Salad
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Peanut Oil1 tsp
Coriander Seed1 tsp
Cumin Seed1 tbsp
Peppercorns (sichuan)1 cup
Red Chili Flakes1
Salt1 bunch
Celery (chinese, thinly sliced)Directions:
1
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
2
Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3
3
Strain oil into a bowl or jar and discard spices
4
Put a pot of salted water over high heat and bring to a boil
5
Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process
6
Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt