Celery and Sesame Tofu Salad

Ingredients

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Tofu

  Raw, firm, prepared with calcium sulfate

  ¾ block or 252g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Rice wine vinegar

  2 tsp or 10g

• Sesame oil

  Salad or cooking

  ¾ tsp or 3g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. 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) for 10 minutes.
2. 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.

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