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Epicurious

Celery, Green Bean, and Tofu Salad with Chile Crisp

Image may contain Food Dish Meal Plant Platter Salad Produce and Vegetable
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

  1. 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.

TagsSaladCeleryVegetableGreen BeanBean and LegumeTofuChileSummerEasyQuickWeeknight MealsSideMainDairy FreeVeganVegetarianHealthyishLunchDinnerBon Appétit

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