Celery, Sesame, and Tofu Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with crisp celery. Ingredients:
1 (14-ounce) block of firm tofu |
2 tablespoons vegetable oil |
3/4 teaspoon asian sesame oil |
2 teaspoons rice vinegar (not seasoned) |
1 teaspoon soy sauce |
1/2 teaspoon black pepper |
4 large celery ribs |
2 teaspoons sesame seeds, toasted |
Directions:
1. Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
2. Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.
3. Per serving: 181 calories, 14g fat (1g saturated), 0mg cholesterol, 130mg sodium, 6g carbohydrates, 2g fiber, 10g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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