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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 1 stalk celery or 2 celery hearts
- 2 pieces pressed spicy bean curd
- 2 tablespoons Braggs liquid aminos or 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 12 teaspoon salt
- 18 teaspoon msg
- 2 tablespoons finely shredded szechwan preserved vegetables (optional)
Method
- The two squares of bean curd is 3 X 3 X 1/3 inch.
- Scrape off outer layer of celery rib.
- Break ribs in half and destring.
- Wash, drain and dry.
- Cut croswise into small slices.
- There should be about 4 cups when you are done.
- Place in salad bowl.
- Slice bean curd laterally, making layers 1/16 inch thick.
- Cut into fine julienne strips.
- There should be 2 cups.
- Combine with celery.
- Combine the dressing ingredients.
- Mix until sugar and salt are completely dissolved in soy sauce.
- Pour over the tofu and mix just before serving.
- Serves 4 with other dishes.
- You may add the Szechuan to the dish to add tang.
- This is Szechuan Cha Ts'ai
- Reduce salt if needed.
- The recipe for the Seasoned Press Bean Curd is Wu Hsiang Tou Fu Kan.
- Phil's note: Freeze the tofu it will make it easier to work with.
- The tofu called for here is Cotton tofu.
