Who can stand to cook in the hot kitchen? Here’s an asian cool lunch made with tofu. Check out the pull date on the tofu and rinse thoroughly, then drain on a paper towel before cutting.
Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with smoked almonds and crisp celery.
1 (14-ounce) block of firm tofu
2 tablespoons coconut oil
1 teaspoon Asian sesame oil
2 teaspoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon black pepper
1 teaspoon grated fresh ginger
4 large celery ribs
2 tablespoons smoked almonds
2 teaspoons sesame seeds, toasted
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, pepper and ginger 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, almonds, sesame seeds, and salt to taste.