Ch'in Ts'ai Pan Kan Szu

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 stalk celery or 2 celery hearts
• 2 pieces pressed spicy bean curd
• 2 tablespoons braggs liquid aminos or 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon msg
• 2 tablespoons finely shredded szechwan preserved vegetables (optional)

Recipe

• 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.