Sichuan Tofu Gan And Warm Celery Salad Recipes

Steps:

• Whisk 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 1 1/2 teaspoons sugar, 1 1/4 teaspoons grated ginger, 1 teaspoon lemon juice and 1/2 teaspoon salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots and 2 red jalapenos. Toss with the dressing and add 1/2 pound cooked baby shrimp. Garnish with cilantro.

Steps:

• Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
• Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
• Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

Steps:

• Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns, and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
• Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
• Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

Steps:

• Combine the dressing ingredients in a mixing bowl and set aside.
• Cut the tofu into 1 inch cubes and arrange on individual plates. Cover with the dressing and serve immediately.