You can find smoked tofu from your Chinatown’s refrigerated aisle next to the regular tofu. I order a spicier version of this salad whenever I’m in a Sichuan restaurant because I like the combination of spongy and crunchy textures. The tofu brings down the spiciness of the other dishes while the celery cleanses the palate. With a dash of red pepper flakes, this salad makes a good starter for non-Chinese dishes.
1 package smoked tofu, sliced thinly
5 stalks of celery, cut into matchsticks
a splash of soy sauce
a splash of rice wine vinegar
red pepper flakes
1. Heat peanut oil in a large skillet. Add the celery and stir-fry for 4 minutes. Add the tofu and continue to stir-fry for another 4.
2. Add a splash of soy sauce and rice wine vinegar. Sprinkle some salt and red pepper flakes. Toss and cook for the last 2 minutes.