Dried Bean Curd and Celery Salad

Dried Bean Curd and Celery SaladThis super easy and very cheap salad can be served warm or cold. The recipe below makes for a mildly hot dressing. You can of-course add more chili as desired. The same goes for the sesame oil. I tend to only like a little bit in my dishes, but feel free to add more to your liking. As for size of the pieces, remember that it has been created with the use of chopsticks in mind.

Chinese Bean Curd and Celery Salad

By: Semiserious Chefs
Serves: 4-8


  • one package dried bean curd sticks (300g); re-hydrated:
    • 3+ hours in room temperature water
    • 1+ hour using boiled water
  • 4 celery stalks
  • 1/2 bunch green onions
  • 1/2 T soy sauce
  • 1/4 cup shaoxing wine
  • 1/8 t sesame oil (or more to taste)
  • 1 T olive oil
  • 2 garlic cloves, minced
  • 1/2 t minced ginger
  • 1/4 t chili paste (or more to taste)
  • 1/4 t ground szechuan peppercorns
  • 1 t honey


  1. Chop both the re-hydrated bean curds and the celery stalks on the bias into 1 inch segments.
  2. Add all of the remaining ingredients to a sauce pan, along with the celery and bean curds, and bring to a boil for 1 minute. This is just long enough to gently soften the celery, but still leave it with sufficient crunch.
  3. Allow this combine salad to marinade for 30 minutes, then serve either at room temperature or chilled.

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