Entertaining Asian

Rice noodle, celery and tofu salad with chilli oil

Name: Rice noodle, celery and tofu salad with chilli oil recipe
Yield: 4
Cuisine: /asian
Ingredients: 500g firm tofu, cut into 5mm slices; 2 tbs extra virgin olive oil; 300g thick dried rice noodles; 5-6 celery stalks (about 300g), thinly sliced diagonally; 1 tbs sesame seeds, toasted; Handful of coriander leaves; 4 long green shallots, finely sliced; 1 cup (250ml) neutral oil, such as rice bran or vegetable oil; 5cm piece (25g) of ginger, peeled, finely chopped; 1 garlic clove, crushed; 1 cinnamon quill; 3 whole cloves; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 star anise; 5 tsp dried chilli flakes

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Jan 16, 2020

"This recipe aims to put the flavours of celery front and centre," says Hetty McKinnon. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

500g firm tofu, cut into 5mm slices
2 tbs extra virgin olive oil
300g thick dried rice noodles
5-6 celery stalks (about 300g), thinly sliced diagonally
1 tbs sesame seeds, toasted
Handful of coriander leaves
4 long green shallots, finely sliced

Chilli oil

1 cup (250ml) neutral oil, such as rice bran or vegetable oil
5cm piece (25g) of ginger, peeled, finely chopped
1 garlic clove, crushed
1 cinnamon quill
3 whole cloves
1 tsp coriander seeds
1 tsp cumin seeds
2 star anise
5 tsp dried chilli flakes

Method

1.

For the chilli oil, gently warm the rice bran or vegetable oil in a small saucepan over medium-low heat. Place the ginger, garlic, cinnamon, cloves, coriander seeds, cumin, star anise, chilli flakes and 1 tsp sea salt in a small heatproof bowl. When the oil has begun to simmer gently, very carefully pour it into the bowl over the ginger and spices. Set aside to sit and cool for at least 1 hour. Taste, and season with more salt if required. Pour the oil into a clean jar. You can use the oil now, but it’s even better if you let the flavours develop. Ideally, leave it to sit for 2-3 hours, overnight, or even for 2-3 days – which is when I think the flavours taste their best.
2.

You can discard the cinnamon and star anise if you wish, but I like to keep them in for extra flavour.
3.

Season the tofu well with sea salt and white pepper. Heat the olive oil in a frypan over medium heat and cook each slice of tofu until lightly golden on both sides. Allow to cool slightly, then slice into strips.
4.

Bring a pot of salted water to the boil.
5.

Add the rice noodles and cook according to the packet instructions until just tender. In the last minute of cooking, add the celery to the noodles and cook for 45 seconds. Drain the noodles and celery and run under cold running water. Drain again.
6.

Place the noodles and celery in a big bowl and add the tofu, and toss together to combine. Drizzle over 3-4 tbs of the chilli oil, season with salt and a pinch of white pepper, and toss again. Serve topped with toasted sesame seeds, coriander leaves and long green shallot.