An Antidote for Gluttony: Spicy Baked Tofu with Chinese Celery

Thanksgiving leftovers are all well and good, but sometimes you need a little break from all that starch and heaviness. Something nutritious, incredibly flavorful, but light and easy on the tummy - and of course, a lot less likely to take up permanent residence around the waistline!

I first saw this baked tofu and Chinese celery dish at Viet World Kitchen, but a little research revealed that there are quite a few versions of it floating around. It's such a perfect meal to have after a bit of holiday overindulgence when you want to get rid of that awful stuffed feeling without sacrificing flavor.

While there are certainly different ways to season this dish based on personal preference, it's crucial to buy brown baked (or pressed) tofu.  You'll definitely find it an Asian markets and health food stores - it has a wonderful smoky flavor that meat eaters (as well as vegetarians of course!)  will definitely appreciate. The Chinese celery is another important component. I suppose you could use the run-of-the-mill stuff in a pinch, but Chinese celery - which has thinner stalks - has a more concentrated flavor, and the bitter leaves are also edible.

Another great thing about this dish - especially if you're worn out from cooking for a ton of people - is its simplicity.  You just cut a couple of blocks of the the tofu into strips and let it marinate in a mixture of garlic, fresh ginger, chili garlic sauce (or chili oil or hot sauce), sesame oil, soy sauce, and sugar.  I don't think it's important to  measure quantities; instead, just taste to make sure you have the right balance of spicy/sweet/salty for your palette.

 Meanwhile, trim off the bottom off of the celery (save about 1/2 - 3/4 of the leaves to use in the dish), clean it, and cut it into strips roughly equivalent to the size of your tofu strips.

Next,  stir fry the tofu in about a tbsp. of peanut oil, plus extra garlic if you wish. Remove the tofu to a plate and set aside. Stir fry the celery in peanut oil  - including the leaves - until crisp tender, add the tofu back in and stir to mix. That's it - if you like, serve with some rice, unless you've decided to forego the carbs for awhile!

I urge carnivores to give this dish a try, even if you think you don't like tofu. The baked stuff is a whole different ball game - it tastes rich, satisfying, and dare I say it? Meaty!