Celery, Sesame, And Tofu Salad

• 1 (14-ounce) block of firm tofu
• 2 tablespoons vegetable oil
• 3/4 teaspoon Asian sesame oil
• 2 teaspoons rice vinegar (not seasoned)
• 1 teaspoon soy sauce
• 1/2 teaspoon black pepper
• 4 large celery ribs
• 2 teaspoons sesame seeds, toasted

1. Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
2. Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.

vegetable oil, asian sesame oil, rice vinegar, soy sauce, black pepper, celery ribs, sesame seeds

Taken from www.epicurious.com/recipes/food/views/celery-sesame-and-tofu-salad-235031 (may not work)