This dish takes just 15 minutes.
"Grating tofu on a box grater turns it into a fluffy pile in seconds," explains Brooklyn-based recipe developer Ali Slagle. The tender shreds are then combined with a zesty mixture of celery, scallions, jalapeño, and cilantro before being dressed with rice vinegar and sesame oil. Slagle created the recipe as an homage to tiger salad, a spicy palate-cleansing dish found in Northern China.
Ingredients
Directions
Step 1
Grate the tofu on the large holes of a box grater onto a plate lined with a paper towel or dish towel. Let drain for at least 5 minutes.
Step 2
Transfer the tofu to a large bowl, then season with salt and pepper. Add the celery, scallions, jalapeño, and cilantro and toss gently with your hands. Add the rice vinegar and sesame oil, season with salt and pepper, then toss once more. Season to taste and serve at once. Keep leftovers in an airtight container for up to one day.
Photography and prop styling by Julia Gartland. Food styling by Samantha Seneviratne.