Note: Chinkiang vinegar, broad bean paste, and chili oil can all be found readily in Asian grocers.
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Spicy Warm Silken Tofu with Celery and Cilantro Salad
About This Recipe
|Yield:||serves 2 to 4 as an appetizer|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||mortar and pestle|
|This recipe appears in:||Spicy Warm Silken Tofu with Celery and Cilantro Salad|
- 1 stalk celery, cut into thin 2-inch matchsticks
- 1/2 cup fresh cilantro leaves and tender stems
- 3 whole scallions, sliced into thin slicers at an acute bias
- 1/2 teaspoon toasted sichuan peppercorns
- 1/2 teaspoon toasted whole cumin seed
- 1 tablespoon sesame paste (such as tahini), or peanut butter
- 1 teaspoon soy sauce
- 2 teaspoons Chinkiang vinegar (see note above)
- 2 teaspoons fermented chili broad bean paste (see note above)
- 2 teaspoons sugar
- 1/4 cup Chinese roasted chili oil (see note above)
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 1 (19-ounce) block soft silken tofu
- 1 teaspoon toasted sesame seeds
Combine celery, cilantro, and scallions in a medium bowl and cover with ice cold water. Add 4 to 5 ice cubes and set aside.
Combine peppercorns and cumin in a mortar and pestle and roughly grind. Transfer to a medium bowl. Add sesame paste, soy sauce, vinegar, chili bean paste, sugar, chili oil, and garlic. Whisk to combine and set aside.
Spoon tofu into a serving bowl and microwave until barely warmed through, about 1 minute. Cover with dressing. Drain celery, cilantro, and scallions carefully and add to bowl. Sprinkle with sesame seeds. Serve immediately.