In between the mimosa-filled brunches that turn into boozy lunches and pizza nights, you’re bound to crave some crunchy freshness that will help the guilt and bloat go away. For those times, whip up this delicious and nutritious tofu salad that’s easy to make and even easier to digest.
Celery, Green Bean, and Tofu Salad with Chile Crisp
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
0.5 8-oz. block firm tofu, preferably braised, sliced into thin batons
0.25 cup unsalted, roasted peanuts
2 Tbsp. fresh lime juice
2 Tbsp. Chile Crisp, plus more for serving
Flaky sea salt
Recipe preparation
Combine the celery, green beans, tofu, peanuts, lime juice, and Chile Crisp in a medium bowl before topping with more Chile Crisp, celery leaves, and sea salt.
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