Bean Curd Cold Dish

NOTES: too sweet

INGREDIENTS:16 oz (2 8-oz. pkgs. of shredded bean curd (aka shredded white tofu)) 2 red jalapeño or Fresno chile peppers seeded and sliced2 medium carrots, peeled and shredded (about 2 cups) 1 scallion, chopped 1/4 cup cilantro, chopped 1 bunch of Chinese celery, lower stalks only (no leaves), cut into 2″ sections (ok to use regular celery, which is thicker than Chinese celery – just cut about 3 stalks into 2″ sections and then slice each section into thin strips) Dressing:1 tbsp. chili oil (Layu)2 1/2 tbsp. sesame oil1 tbsp. soy sauce 4 tbsp. rice wine vinegar 2 tbsp. sugar1 tsp. kosher salt 1 clove garlic, minced 1. Fill a medium stock pot with water and bring to a boil. Add the bean curd shreds and cook 3-5 minutes. Using tongs, remove them to a colander and rinse briefly with cold tap water. Drain well and place in a large bowl. 2. Bring water from the same pot back up to boil and blanch the celery shreds about 10 seconds. Remove to a colander and rinse with cold tap water. Drain well and set aside. 3. Bring the water back up to a boil and blanch the shredded carrots for 10 seconds. Remove to a colander and rinse with cold tap water. Drain well and set aside. 4. For the dressing, combine the chili oil, sesame oil, soy sauce, rice vinegar, sugar, salt, and grated garlic in a small bowl.   5. Add the dressing to the bean curd shreds and gently toss to combine. Stir in the carrots, celery, sliced chiles, chopped scallion and cilantro. 6. Place the mixture into a shallow casserole (this will spread the bean curd shreds out so they will soak up the dressing better). Ok to serve immediately, but tastes better the next day (cover and refrigerate if not serving right away).

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