I once had this amazing tofu and celery salad with a green oily dressing at a Chinese restaurant. It was one of the most unique salads I had ever tasted and I would eat it every day if I could. The tofu was firm, I think they call it pressed and the celery, which I only recently came to love (read about that here), was crunchy and tasty. The secret was in the sauce.
I was told that it was just scallion oil, whatever that meant and so it began, a mission to recreate this salad. To be honest I didn’t even try for a while thinking it way beyond possible. I spent some time online thinking I would find a similar recipe and after coming up empty felt pretty hopeless. Then when we decided to do this special kosher Chinese food recipe link up I got inspired to try again. I found a few versions online, but none sounded exactly right, most seemed to cook the celery and tofu and I am pretty certain it should not be cooked. Anyways, I can’t say that I am a complete success, but I did create a pretty darn good salad that I am excited to make again and I know you will all enjoy.
Please try this very different salad and make sure to come back and let me know how much you loved it.
Great use of tofu and celery, the colors are delightful too.
i also really like the way the celery is cut. I don’t like tofu but I would us other elements from this salad.
I have to say, tofu is not a favorite, but the salad looks so fresh; I like the celery cut this way. Maybe I’ll begin with the celery and take it from there! Looks delicious and healthy.