Celery and Sesame Tofu Salad

Ingredients

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  ½ block or 227g

• 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 the tofu and pat dry. Cut crosswise into 1/4-inch-thick slices and arrange in a single layer on a triple thickness of paper towels. Cover with another triple thickness of paper towels, place a small baking sheet on top, and weight with three 1-lb cans to remove excess moisture for 10 minutes.
2. In a large bowl, whisk together the vegetable oil, sesame oil, rice wine vinegar, soy sauce, and pepper. Trim the celery, peel with a vegetable peeler, and slice very thinly on the diagonal.
3. Cut the tofu crosswise into 1/4-inch-wide sticks and transfer to the bowl. Gently toss with the dressing, celery, sesame seeds, and salt to taste.

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