Sichuan Celery and Tofu Salad

Recipe from Szechuan Gourmet

Adapted by Mark Bittman

Updated Oct. 17, 2023

Sichuan Celery and Tofu Salad
Evan Sung for The New York Times
Total Time
20 minutes
Rating
4(94)
Comments
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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! —Mark Bittman

Featured in: Tofu Takes to a Simple, Spicy Salad

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Ingredients

Yield:4 servings
  • 1cup peanut oil
  • 1piece ginger, 2 inches long, cut into 3 or 4 slices
  • 1piece cinnamon, 3 inches long
  • 3cloves
  • 1teaspoon coriander seeds
  • 1teaspoon cumin seeds
  • 4star anise
  • 1tablespoon Sichuan peppercorns
  • ¼cup red chile flakes, or more to taste
  • Salt
  • 1bunch Chinese celery, or regular celery, thinly sliced
  • 4 to 6ounces pressed tofu, thinly sliced or julienned
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

556 calories; 57 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 18 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 361 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

Ratings

4 out of 5
94 user ratings
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Comments

Dave C

Take care when making the chili oil. If the oil is very hot, the chili flakes will produce a vapor like CS tear gas. (Yes, I was in Berkeley in the '60s so I know). Make sure you have adequate ventilation.

tpol

i heated the oil until it simmered and when i put in the spices it was way too hot, and so the spices burned. one commenter suggested putting the spices in first and heating the oil with the spices in - that sounds like a much better solution. and it's what he does in the video.

Anna

I had to try twice for the chili oil. I burnt it the first time following the written directions. The video clip has the spices go in before the oil is heated, which worked better for me.

candace

Anyone asking about the savory notes - MSG! It’s used by Szechuan Gourmet for this specific dish and that’s not a bad thing at all.

MeBoat

I’ve made this twice, once blanching celery and once eating it raw, and both times without tofu. I prefer it with raw celery for maximum crunch.

Lindsay

This oil is great! I very lightly toast the herbs until they release flavor and only then add the oil until it is warm with a few bubbles, then turn it off and let it sit. I skipped the tofu as I usually use this as a side dish and I like my tofu cooked.

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Credits

Adapted from Szechuan Gourmet, Manhattan

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