Lucky Strike'S Spicy And Sour Tofu Custard

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   ["Carefully cut the tofu in half lengthwise, then crosswise into 1/2-inch wide slices (the tofu is very fragile). Place in individual shallow bowls.", "", "In a small bowl, whisk together the vinegar, soy sauce, cooking wine, chili oil, sesame oil, peppercorn oil, sugar and stock.", "", "Drizzle the sauce over the tofu. Top with chopped scallions, roasted soy nuts and a sprinkle of sesame seeds.", "", "Notes: Szechuan peppercorn oil is also called ""prickly ash oil"" and can be found at Oriental Food Value market. Or you can make it yourself: Set a dry skillet over high heat for about 1 minute. Add 2 tablespoons Szechuan peppercorns, reduce heat to low and toast, stirring, until fragrant, about 2 minutes. Add 1 cup vegetable oil and bring to a simmer over medium heat. Reduce to low and cook until peppercorns blacken, about 4 to 5 minutes. Store in the refrigerator."]

* Per serving · 4 servings · Values may vary.