Sichuan Celery and Tofu Salad

Recipe from Szechuan Gourmet

Adapted by Mark Bittman

Updated October 16, 2023

  • Evan Sung for The New York Times
Media 1 of 2
Total Time
20 minutes
Rating
4(95)
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

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Ingredients

Yield:4 servings

  • 1 cup peanut oil

  • 1 piece ginger, 2 inches long, cut into 3 or 4 slices

  • 1 piece cinnamon, 3 inches long

  • 3 cloves

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 4 star anise

  • 1 tablespoon Sichuan peppercorns

  • ¼ cup red chile flakes, or more to taste

  • Salt

  • 1 bunch Chinese celery, or regular celery, thinly sliced

  • 4 to 6 ounces pressed tofu, thinly sliced or julienned

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 547 calories; 26 grams monosaturated fat; 18 grams polyunsaturated fat; 10 grams saturated fat; 57 grams fat; 4 grams fiber; 335 milligrams sodium; 5 grams protein; 1 gram sugar

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.

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Ratings

4 out of 5
95 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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