Name: Celery, Green Bean, and Tofu Salad with Chile Crisp
Yield: 4 servings
Ingredients: 4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2" pieces, plus leaves for serving; 2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces; ½ 8-oz. block firm tofu, preferably braised, sliced into thin batons; ¼ cup unsalted, roasted peanuts; 2 Tbsp. fresh lime juice; 2 Tbsp. Chile Crisp, plus more for serving; Flaky sea salt

Image may contain Food Dish Meal Plant Platter Salad Produce and Vegetable

Photo by Alex Lau

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

Recipe notes