CELERY AND TOFU SALAD

CELERY AND TOFU SALAD image

Number Of Ingredients 12

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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 chili flakes, or more to taste
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. 2. 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. 3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt. Yield: about 4 servings.