Ch'in Ts'ai Pan Kan Szu Recipe

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• 1/2 tsp salt .
• 2 tbsps Braggs liquid aminos or light soy sauce .
• 1/8 tsp msg .
• 1 tsp sugar .
• Dressing .
• 1 tbsp sesame oil .
• 2 tbsps finely shredded szechwan preserved vegetables (optional) .
• 2 pieces pressed spicy bean curd .
• 1 stalk celery or 2 celery hearts

• Step #1 The two squares of bean curd is 3 X 3 X 1/3 inch.
• Step #2 Scrape off outer layer of celery rib.
• Step #3 Break ribs in half & destring.
• Step #4 Wash, drain & dry.
• Step #5 Cut croswise into small slices.
• Step #6 There should be about 4 c when you are done.
• Step #7 Place in salad bowl.
• Step #8 Slice bean curd laterally, making layers 1/16 inch thick.
• Step #9 Cut into fine julienne strips.
• Step #10 There should be 2 c.
• Step #11 Combine with celery.
• Step #12 Combine the dressing ingredients.
• Step #13 Mix until sugar & salt are completely dissolved in soy sauce.
• Step #14 Pour over the tofu & mix just before serving.
• Step #15 Serves 4 with other dishes.
• Step #16 You may add the Szechuan to the dish to add tang.
• Step #17 This is Szechuan Cha Ts'ai Reduce salt if needed.
• Step #18 The recipe for the Spice uped Press Bean Curd is Wu Hsiang Tou Fu Kan.
• Step #19 Phil's note: Freeze the tofu it will make it easier to work with.
• Step #20 The tofu called for here is Cotton tofu.
• Enjoy the Ch'in Ts'ai Pan Kan Szu recipe

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