Sichuan Tofu Gan and Warm Celery Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 tablespoons chili oil, plus more for garnish
1 tablespoon chili bean paste
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sichuan peppercorns
1 large clove garlic, coarsely chopped
3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick
One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices
1 teaspoon light soy sauce
Sea salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup roasted salted peanuts
Instructions
Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl.
Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout.
Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste.
Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment