4 Servings 15 min Cook
1 Tsp Soy Sauce
3/4 Block Tofu
2 Tbsp Vegetable Oil
2 Tsp Rice Wine Vinegar
3/4 Tsp Sesame Oil
2 Stalks, large (11 inches long) Celery
2 Tsp Sesame Seeds
1/2 Tsp Pepper
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) for 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.
