Silken tofu with celery salad

Ingredients

• 1 stalk celery, cut into thin 2-inch matchsticks
• 1/2 cup fresh cilantro leaves and tender stems
• 3 whole scallions, sliced into thin slicers at an acute bias
• 1/2 teaspoon toasted sichuan peppercorns
• 1/2 teaspoon toasted whole cumin seed
• 1 tablespoon sesame paste (such as tahini), or peanut butter
• 1 teaspoon soy sauce
• 2 teaspoons Chinkiang vinegar
• 2 teaspoons fermented chili broad bean paste
• 2 teaspoons sugar
• 1/4 cup Chinese roasted chili oil
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 600 g soft silken tofu
• 1 teaspoon toasted sesame seeds

Instructions

1. Combine celery, cilantro, and scallions in a medium bowl and cover with ice cold water. Add 4 to 5 ice cubes and set aside.
2. Combine peppercorns and cumin in a mortar and pestle and roughly grind. Transfer to a medium bowl. Add sesame paste, soy sauce, vinegar, chili bean paste, sugar, chili oil, and garlic. Whisk to combine and set aside.
3. Spoon tofu into a serving bowl and microwave until barely warmed through, about 1 minute. Cover with dressing. Drain celery, cilantro, and scallions carefully and add to bowl. Sprinkle with sesame seeds. Serve immediately.

Notes

Recipe derived from J. Kenji López-Alt.