Easy Tofu and Celery Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky tofu and crisp celery dressed with a savory, tart sauce infused with garlic, ginger, Sichuan pepper, and chili oil. A light, refreshing summer dish that improves overnight and requires minimal ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 7 oz. (200 g) baked tofu (, sliced to 1/2” (1 cm) thick 2” (4 cm) long sticks)
- 3 to 4 stalks regular celery (or 1 small batch Chinese celery)
- 3 tablespoons light soy sauce ((or soy sauce))
- 1 tablespoons Chinkiang vinegar ((or 1 1/2 tablespoons rice vinegar))
- 3 teaspoons sugar
- 1 tablespoon peanut oil
- 2 cloves garlic (, grated)
- 2 teaspoons grated ginger
- 1/2 teaspoon ground Sichuan peppercorns ((or ground black pepper))
- 2 tablespoons homemade chili oil (, or to taste (or 2 teaspoons toasted sesame oil))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 625mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 21mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.