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Bon Appétit

Celery, Green Bean, and Tofu Salad with Chile Crisp

By Chris Morocco
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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