Ingredients
Celery, mung bean sprouts, and pressed tofu, 150 g (about 5.3 oz) each.
Seasonings
Sesame oil 1 g (about 1/4 tsp), vinegar 20 g (about 4 tsp), salt 3 g (about 1/2 tsp), and mashed garlic 5 g (about 1 tsp).
Instructions
1. Wash and trim the celery, split thick stalks lengthwise, then cut into 3 cm (about 1-inch) pieces. Blanch in boiling water, then immediately cool in cold water and drain well.
2. Remove both ends of the mung bean sprouts, rinse clean, blanch in boiling water, then remove and cool in cold boiled water before combining with the celery.
3. Rinse the smoked tofu, cut into thin strips, add to the celery and bean sprouts, then mix in sesame oil, vinegar, salt, and minced garlic until well combined. This dish is colorful and delicious, with a crisp and refreshing texture, and is rich in iron, calcium, phosphorus, vitamin C, protein, and other nutrients.