Celery with seasoned pressed bean curd

by Shara Ng
by Florence Lin from Chinese Vegetarian Cooking The Doctor 凉拌芹菜豆腐干
Total Time
Difficulty
Easy

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Ingredients for 4 Servings

  • 1 stalk
    celery or 2 celery hearts
  • 2 pieces
    pressed spicy bean curd
  • Dressings
  • 2 tablespoons
    Braggs liquid aminos or light soy sauce
  • 1 tablespoon
    sesame oil
  • 1 teaspoon
    sugar
  • 1/2 teaspoon salt
    salt
  • 1/8 teaspoon
    msg
  • 2 tablespoons
    finely shredded sichuan preserved vegetables (optional)
  • 2
    squares of bean curd is 3 X 3 X 1/3 inch.

Time

  • Preparation Time
  • Cooking Time
  • Total Time

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Method

  1. 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.
  2. Slice bean curd laterally, making layers 1/16 inch thick. Cut into fine julienne strips. There should be 2 cups. Combine with celery.
  3. Combine the dressing ingredients. Mix until sugar and salt are completely dissolved in soy sauce. Pour over the tofu and mix just before serving.

Notes:

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.

Goes Great with

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