Spicy Warm Silken Tofu with Celery and Cilantro Salad
- 1 stalk celery, cut into thin 2-inch matchsticks
- 1/2 cup fresh cilantro leaves and tender stems
- 3 whole scallions, sliced into thin slicers at an acute bias
- 1/2 teaspoon toasted sichuan peppercorns
- 1/2 teaspoon toasted whole cumin seed
- 1 tablespoon sesame paste (such as tahini), or peanut butter
- 1 teaspoon soy sauce
- 2 teaspoons Chinkiang vinegar
- 2 teaspoons fermented chili broad bean paste
- 2 teaspoons sugar
- 1/4 cup Chinese roasted chili oil
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 1 (19-ounce) block soft silken tofu
- 1 teaspoon toasted sesame seeds
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery (1 stalk)
- Cilantro, fresh stems leaves and tender (1/2 cup)
- Cumin seed, toasted whole (1/2 teaspoon)
- Garlic (1 medium clove)
- Scallions, whole (3)
- Condiments
- Chinkiang vinegar (2 teaspoons)
- Fermented chili broad bean paste (2 teaspoons)
- Sesame paste (1 tablespoon)
Soy sauce (1 teaspoon)
- Cooking & Baking
- Chinese roasted chili oil (1/4 cup)
- Sesame seeds, toasted (1 teaspoon)
- Sichuan peppercorns, toasted (1/2 teaspoon)
- Sugar (2 teaspoons)
- Refrigerated
- Silken tofu, soft (1 (19-ounce) block)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 7, 2012 (2 months ago).
25 people saved this recipe.
