Celery and Tofu Skin Salad
A light, fragrant, crisp Zhejiang dish with a fresh, savory, refreshing flavor. This cold tossed preparation features julienned celery and dried tofu strips.
Ingredients
Celery (cleaned, leaves removed, blanched, rinsed with cold water, and cut into shreds)
300 g
Rehydrated tofu skin (bean curd sticks), cut into shreds
200 g
Sesame oil
20 g
Soy sauce
10 g
Fine salt
6 g
MSG (dissolved in hot water)
2 g
Rice vinegar
10 g
Instructions
1
Prep and Plating
Clean the celery and remove the leaves. Blanch briefly in boiling water, rinse with cold water, then cut into shreds and arrange on a plate. Cut the rehydrated tofu skin into strips and layer them on top of the celery.
2
Season and Toss
Dissolve the MSG in hot water beforehand. Pour it together with the soy sauce, fine salt, and rice vinegar over the tofu skin and celery. Add the sesame oil and toss well to combine. Serve immediately.
