SICHUAN CELERY AND TOFU SALAD
This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you'll need to make your own chili oil! But here's the thing. The effort, which really isn't much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you'll expend getting the ingredients together. It is astonishingly good. And we'll even allow one substitution. You can use regular celery instead of the Chinese version!
Provided by Mark Bittman
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 44 grams, Carbohydrate 11 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
CELERY TOFU FLORENTINE
The idea came trying to find a lower calorie version of a macaroni casserole. I have substituted cut up celery for macaroni pasta noodles (similar in shape). It's an easy to prepare casserole that reheats well and is really delicious -- by my calculations its 150 calories per serving (total 6). Hope you enjoy!!
Provided by msmia
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray saute pan w/ cooking spray& saute onion until just starting to brown.
- Add thawed& drained spinach, spices& saute until all moisture is evaporated.
- In food processor: puree tofu& cream of celery soup, then add spinach/onion mixture& process until smooth (adjust seasonings).
- Mix w/ chopped celery, place in baking dish& top w/ parmesan cheese.
- Bake, uncovered@ 350 degrees for 40 minutes Makes 6 servings,~ 150 cals each serving.
Nutrition Facts : Calories 131.8, Fat 6.5, SaturatedFat 1.9, Cholesterol 9.3, Sodium 557.1, Carbohydrate 11.7, Fiber 3.6, Sugar 4, Protein 9.4
CELERY AND TOFU SALAD
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
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.
TOFU-CELERY STIR-FRY
It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro kick up the flavor.
Provided by Lauryn Tyrell
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.
- Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.
FIVE-SPICE TOFU STIR-FRY WITH CARROTS AND CELERY
Provided by Grace Young
Categories Wok Soy Vegetable Stir-Fry Vegetarian Dinner Lunch Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute. Transfer tofu to plate. Add remaining 1 tablespoon peanut oil to same wok (do not clean). Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes. Return tofu to wok; add rice wine, salt, sugar, and white pepper. Stir-fry to blend, about 1 minute. Remove pan from heat; stir in sesame oil and serve.
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