Celery Carrot Tofu Salad

It is not officially summer at point of writing but we are beginning to experience bouts of heat wave. What comes to mind are summer-ready and heat-wave friendly chilled salads such as Coleslaw, Celery and Dates Salad, Grapes and Radish Salad, Tomato, Cucumber and Feta Cheese Salad, Watermelon and Feta Cheese Salad.

Today, this Celery Carrot Tofu Salad is an improved, easier to prepare version, better than this celery tofu recipe.

Celery Carrot Tofu Salad 
Ingredients:
3-4 stalks organic celery, blanched, cooled down, then diced (Option not to blanch, but finely mince/dice celery for "less fibrous" texture that blends in well with tofu)
1/2 organic small/medium carrot, blanched, cooled down, then diced (Option not to blanch but finely mince/dice so that carrots are not too hard to bite into, especially with softer tofu texture)
1 block (14oz) super-firm tofu, gently crumble/mash using fingers (Option to get rid of excess moisture with Tofu Press ) 
1 tbsp toasted sesame oil
Salt and ground white pepper to taste

Directions: In a mixing bowl with diced celery and carrot and crumbled tofu, add sesame oil, ground white pepper and a little salt, then mix everything thoroughly. Adjust the taste with more sesame oil, pepper and salt if necessary but take note not to overpower by adding too much sesame oil. With sesame oil, a little (by little) goes a long way.