Sichuan Tofu Gan and Warm Celery Salad

  • Yield : 2 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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  • 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


Step 1

Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl. 

Step 2

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. 

Step 3

Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste.

Step 4

Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.

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