CELERY AND TOFU SALAD

Celery and Tofu Salad image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

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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.