Spicy celery, tofu and glass noodle salad from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 213) by Hetty Lui McKinnon

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  • EYB Comments

    Can substitute extra-firm tofu for five spice marinated tofu; gluten-free soy sauce for tamari; kelp noodles, mung bean vermicelli noodles, or rice vermicelli noodles for glass noodles; broccoli, kale, or baby spinach for Asian greens; neutral oil of your choice for vegetable oil; and chilli oil or the book's "Rayu" for the book's "Everything oil".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute extra-firm tofu for five spice marinated tofu; gluten-free soy sauce for tamari; kelp noodles, mung bean vermicelli noodles, or rice vermicelli noodles for glass noodles; broccoli, kale, or baby spinach for Asian greens; neutral oil of your choice for vegetable oil; and chilli oil or the book's "Rayu" for the book's "Everything oil".

  • katiesue28 on May 08, 2024

    This was a bit disappointing. I think that it needed some more ingredients to fill it out. Some sauteed mushrooms would be a good addition. Overall it is a quick dish and a good way to use up some celery, but I wasn't "wowed" by it.

  • Ganga108 on September 08, 2021

    Adorable! and Amazing, this easy salad. I thought the dressing was going to be too acid and only added a little. But I kept coming back to add more. The "sour" of the dressing goes so well with the noodles, greens and tofu, bringing out a sweetness - I guess from the greens. I pan-fried firm tofu as that is what I had (love 5-spice tofu but it's a bit of a drive to get it). The greens I used was the last of a huge wombok that I have been using for everything. It was as big as a fat baby and I reckon I used it in half a dozen dishes. It was perfect in the dish. I also added onion rings to the dressing as there as half an onion left over from another dish. The dressing cured it so the sharp bite was removed and I loved the addition.

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