Celery Tofu Salad (凉拌芹菜豆腐 Liang Ban Qin Cai Dou Fu)
This cold salad is great for a hot day. If you like celery and tofu, try it out!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/2 lb celery stalks
- 1 to 2 baked tofu
- 1/4 teaspoon table salt (or 1/2 kosher salt)
- 1/8 teaspoon sugar
- 1 tablespoon sesame oil
Instructions
- 1
Boil a pot of water in a medium sauce pan. While waiting for water to boil, wash the celery thoroughly. If preferred, remove the strings from the celery stalks, as depicted.4 Then cut the celery stalks and baked tofu into similar-length matchstick pieces.
- 2
When the water boils, add all the celery and a dash of vegetable oil. With the lid open, cook/blanch the celery sticks for 1-2 minutes depending on your preference. For a crunchier texture, blanch for only 1 minute. For a softer texture, blanch for 2 minutes. When the time is up, take the celery sticks out with a sieve or colander and immediately rinse under cold water to stop further cooking. Drain well and put the celery sticks in a mixing bowl.
- 3
Then add the 1/4 teaspoon of table salt, 1/8 teaspoon of sugar, and 1 tablespoon of sesame oil to the celery, and mix well. Add the tofu sticks to the same mixing bowl and mix again.