Celery, Sesame, and Tofu Salad

Preparation 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. 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. 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 ›

Preparation 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. 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. 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 ›