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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The two squares of bean curd is 3 X 3 X 1/3 inch. | 2. Scrape off outer layer of celery rib. Break ribs in half and destring. Wash, drain and dry. Cut croswise into small slices. There should be about 4 cups when you are done. Place in salad bowl. | 3. Slice bean curd laterally, making layers 1/16 inch thick. Cut into fine julienne strips. There should be 2 cups. Combine with celery. | 4. Combine the dressing ingredients. Mix until sugar and salt are completely dissolved in soy sauce. Pour over the tofu and mix just before serving. | 5. Serves 4 with other dishes. | 6. You may add the Szechuan to the dish to add tang. This is Szechuan Cha Ts'ai | 7. Reduce salt if needed. | 8. The recipe for the Seasoned Press Bean Curd is Wu Hsiang Tou Fu Kan. | 9. Phil's note: Freeze the tofu it will make it easier to work with. The tofu called for here is Cotton tofu. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	1	stalk		10.24	1.9008	0.4416	0.1088
spicy bean curd	2	pieces	pressed	-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
msg	1/8	teaspoon		-	-	-	-
szechwan	2	tablespoons	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.