Celery and tofu salad recipe

celery tofu 9

I admit, celery was not a vegetable high on my favourite vegetable list, until I rediscovered this simple dish.  When reminiscing with my mother about the homemade dishes we used to enjoy back in Shanghai, celery came up again and again as a dinner table stalwart.  In Shanghai cooking, celery has a bright green color, a crunchy texture without the stringy bits and a light fragrance. It is the quick blanching that transforms it from a side show to a main attraction. Combined with the protein rich tofu, it makes a satisfying main.  When I gave my 9 year old to taste without telling him it was celery, he ate almost a third of the bowl and declared he’s now a fan. So am I !


  • 5-6 stalks of celery
  • 2 pieces of five spice tofu


  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil or more if you like a strong sesame taste


Boil water until it’s bubbling, turn off the heat, and put the tofu in and cover for 5 minutes.  This allows the tofu to soften and puff up a little.

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Wash and then cut the stalks of celery into the same length as the tofu, then slice thinly into sticks.

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Cut the tofu in half then cut it height wise into 3 pieces. Then slice into thin sticks similar in size to the celery.

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Heat up the water that’s used for tofu. When it’s boiling, blanch the celery sticks for 30 seconds then rinse to cool them down. To do this quickly, I put the celery in a strainer and dunked it in the boiling water then ran it under the tap quickly to stop the cooking process.

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Mix celery with tofu and all the seasonings (that was 1/4 tsp of salt shown in the picture).  Wait for 5 minutes before serving to allow the seasonings to blend in evenly.

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Now,  enjoy it!

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