Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with crisp celery.
Ingredients
1 (14-ounce) block of firm tofu
2 tablespoons vegetable oil
3/4 teaspoon Asian sesame oil
2 teaspoons rice vinegar (not seasoned)
1 teaspoon soy sauce
1/2 teaspoon black pepper
4 large celery ribs
2 teaspoons sesame seeds, toasted
Directions
Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.
