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Bon Appétit

Celery, Green Bean, and Tofu Salad with Chile Crisp

4.5

(11)

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.

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Reviews (11)

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  • So I thought this would be weird raw - so I blanched the green beans, coated the tofu with a bit corn starch and threw it around in a wok then added celery and the blanched green beans. Added XCJ chili crisp to taste... then ate it over rice. DELICIOUS! Oh no peanuts or lime juice (didn't have either).

    • Maile YK

    • San Diego, CA

    • 3/10/2023

  • LOVE! we made this for dinner tonight alongside a batch of sesame noodles. i actually sautéed my tofu until golden first, seasoned with salt+pepper, then seared half of the celery in a hot pan (wok would be good next time) along with some bias-cut scallions. tossed those together with the raw celery and the chili crisp and lime juice — just PERFECT. it would certainly have worked just as well with all raw ingredients on a hot summer evening, but the subtle balance of textures here was really great. this will be a go-to for sure!

    • typeforbreakfast

    • new haven, ct

    • 5/28/2020

  • Love, love, love this recipe! It’s great for a quick lunch or dinner and hits that spicy spot for those who love hot! Sometimes I’ll sub 1 cup of the green beans for a cup of edamame to up the protein. I also typically sprinkle it with ground flax seeds to up the health punch. I find the chili crisp adds enough salt that I never need to add additional.

    • ajgator

    • Chicago, IL

    • 5/23/2020

  • Love this! A festive and delicious dish! I used half peanuts and half cashew which was perfect! Searing the green beans as well as the tofu added richness. Thank you!

    • Betsy Amit

    • Kibbutz Ein Hamifratz

    • 4/24/2020

  • I was surprised by how much I liked this because I'm not typically a huge fan of raw celery, but I had a bunch hanging out in the fridge from cooking beans so I thought I'd give this a try. I didn't wanna futz with making chili crisp, so I used chili oil I already had and fried up some crispy garlic to throw on top. Went with tempeh instead of the braised tofu and fried it til it was golden and crispy in the oil leftover from making crispy garlic. It was quick and really tasty. If you're serving it as a main, it'll yield closer to two servings than four.

    • cassidy.haight

    • Richmond, VA

    • 8/8/2019

  • So good! Summery, but also hearty. And that chile crisp is bomb. I had snap peas (not green beans), so used those instead. Also upped the lime and added fresh mint. It seems like you can add any number of things. I'm going to try green mango next time.

    • Anonymous

    • Toronto

    • 4/12/2019

  • So good! Was met with moldy green beans when I opened my fridge (yuck!) so spontaneously subbed Persian cucumbers. Added scallions, sesame seeds, and cilantro, and glazed my tofu with a gochugang/miso/dijon sauce whilst frying.

    • kirafeldman

    • St. Louis, MO

    • 9/25/2018