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Chilled Tofu with Peanut Sauce

This no-cook recipe loosely follows the Chinese traditions of liangban tofu and bang bang sauce by topping cold, silken tofu with a fiery, tangy peanut sauce and raw celery Eaten together, it is creamy and crunchy, hot and cold, intense and mild all at once (The combination of peanut butter and celery might happily remind you of ants on a log, the childhood snack.) Eat with hot, steamed rice alongside, if you like.

Chinese10 mineasy2 servings
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Chilled Tofu with Peanut Sauce

Ingredients

  • 1/4 cup crunchy peanut butter
  • 2 tablespoon schile crisp, plus more for serving
  • 2 tablespoon slow-sodium soy sauce
  • 1 tablespoon black or rice vinegar
  • 1(14- to 16-ounce) block silken tofu, cold and drained
  • 2 celery stalk s, thinly slice d

Instructions

  1. In a small bowl, stir together the peanut butter, chile crisp, soy sauce and vinegar. If the mixture is too thick to pour, thin with cold water a little at a time.
  2. Spoon big chunks of the tofu into two bowls. Drizzle with some of the peanut sauce. Top with the celery, followed by more of the peanut sauce and another drizzle of chile crisp, if you like.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.