Celery, Green Bean, and Tofu Salad with Chile Crisp

Name: Celery, Green Bean, and Tofu Salad with Chile Crisp
Yield: 4 servings
Ingredients: 4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2" pieces, plus leaves for serving; 2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces; ½ 8-oz. block firm tofu, preferably braised, sliced into thin batons; ¼ cup unsalted, roasted peanuts; 2 Tbsp. fresh lime juice; 2 Tbsp. Chile Crisp, plus more for serving; Flaky sea salt

By Chris Morocco

July 24, 2018

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Photo by Alex Lau

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

Recipe information

Yield
4 servings

Ingredients

4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2" pieces, plus leaves for serving

2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces

½ 8-oz. block firm tofu, preferably braised, sliced into thin batons

¼ cup unsalted, roasted peanuts

2 Tbsp. fresh lime juice

2 Tbsp. Chile Crisp, plus more for serving

Flaky sea salt

Preparation

Toss celery, green beans, tofu, peanuts, lime juice, and 2 Tbsp. Chile Crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.

TagsSalad Celery Vegetable Green Bean Bean and Legume Tofu Chile Summer Easy Quick Weeknight Meals Side Main Dairy Free Vegan Vegetarian Healthyish Lunch Dinner Bon Appétit

Recipe notes

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Recipe information

Ingredients

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Recipe notes

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