Picnic recipe: Chilled Tofu Celery Carrot Salad with Sesame Soy Dressing
Freshly seasoned celery and carrots are paired with locally made tofu and a touch of rich sesame soy dressing. This refreshing salad is easy to make and perfect for a sunny picnic day or a light summer appetizer.
The Taste of Summer Feast @ Montreal
7/15/2025
Servings: 6 Portions
INGREDIENTS
1 box firm tofu (350g), cut into strips (0.5 x 5 cm)
2 stalks celery (120g), julienned
2 carrots (100g), julienned
2 cloves garlic (10g), minced
1 teaspoon maple syrup
2 tablespoons soybean paste
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/8 teaspoon chili (finely chopped) or chili sauce
1/8 teaspoon white pepper
Salt, to taste
INSTRUCTIONS
1.Prepare the ingredients
Julienne the celery and carrots. Cut the tofu into strips (0.5 x 5 cm).
2. Blanch the vegetables and tofu
Bring a pot of water to a boil.
Add the carrots and boil for 30 seconds.
Add the celery and boil for another 5 seconds.
Remove both and transfer to cold water.
Boil the tofu for 60 seconds, then transfer to cold water as well.
3. Drain well
Use a salad spinner to remove excess water from the tofu and vegetables.
4. Mix the salad
In a large bowl, gently mix all the ingredients with the sauces until well combined.
5. Chill and serve
Refrigerate and serve cold. Perfect as a light, refreshing vegetable salad for picnics or a light summer appetizer