Active Time

　　15 min

　　Total Time

　　15 min

　　Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with crisp celery.

　　

Ingredients

Makes 4 side dish servings

　　1 (14-ounce) block of firm tofu

　　2 tablespoons vegetable oil

　　3/4 teaspoon Asian sesame oil

　　2 teaspoons rice vinegar (not seasoned)

　　1 teaspoon soy sauce

　　1/2 teaspoon black pepper

　　4 large celery ribs

　　2 teaspoons sesame seeds, toasted

　　

Step 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), 10 minutes.

　　

Step 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.

　　

Nutrition Per Serving

Per serving: 181 calories

　　14g fat (1g saturated)

　　0mg cholesterol

　　130mg sodium

　　6g carbohydrates

　　2g fiber

　　10g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1084879/2?mbid=HDEPI) ›