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Ch'in Ts'ai Pan Kan Szu - Celery with seasoned pressed bean curd
from The Doctor

by Florence Lin from Chinese Vegetarian Cooking


  • 1 stalk celery or 2 celery hearts
  • 2 pieces pressed spicy bean curd


  • 2 tablespoons Braggs liquid aminos or light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon msg
  • 2 tablespoons finely shredded szechwan preserved vegetables (optional)

The two squares of bean curd is 3 X 3 X 1/3 inch.

Scrape off outer layer of celery rib. Break ribs in half and destring. Wash, drain and dry. Cut croswise into small slices. There should be about 4 cups when you are done. Place in salad bowl.

Slice bean curd laterally, making layers 1/16 inch thick. Cut into fine julienne strips. There should be 2 cups. Combine with celery.

Combine the dressing ingredients. Mix until sugar and salt are completely dissolved in soy sauce. Pour over the tofu and mix just before serving.

Serves 4 with other dishes.

You may add the Szechuan to the dish to add tang. This is Szechuan Cha Ts'ai

Reduce salt if needed.

The recipe for the Seasoned Press Bean Curd is Wu Hsiang Tou Fu Kan.

Phil's note: Freeze the tofu it will make it easier to work with. The tofu called for here is Cotton tofu.