We tried this recipe from Fuschia Dunlop: https://www.vegkitchen.com/smoked-tofu-with-celery-and-peanuts/ Our modifications: first, we increased the amounts to 5 oz smoked tofu, 4 celery stalks, and ¼ cup (about 2 oz) peanuts. To destring the celery stalks, we used a serrated vegetable peeler to scrape off 1/8″ of the outer layer of each celery stalk. To roast the raw peanuts, we found 20 mins at 250 degrees insufficient; we then moved the peanuts to a toaster oven for 5 mins at 300 degrees, which resulted in a darker roast but still OK. For seasoning, we used 1 ½ Tbsp chili oil (incl. ½ Tbsp of sediment), 1 tsp toasted sesame oil, 2 tsp sugar, and ½ tsp salt. We liked this dish a lot. (Mar. 2019)
Cooking Adventures 