Sichuan-Style Asparagus And Tofu Salad Recipe Recipe

Name: Sichuan-Style Asparagus And Tofu Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed; 2 teaspoons Sichuan peppercorns; 1/4 cup vegetable or canola oil; 3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar); 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon minced fresh garlic (about 3 medium cloves); 1 tablespoon toasted sesame seeds; Kosher salt; 1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces; 10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks; 4 scallions, sliced thinly on a sharp bias

Servings: persons

4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
2 teaspoons Sichuan peppercorns
1/4 cup vegetable or canola oil
3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon minced fresh garlic (about 3 medium cloves)
1 tablespoon toasted sesame seeds
Kosher salt
1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces
10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks
4 scallions, sliced thinly on a sharp bias

1
Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.
2
Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.
3
Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).
4
Bring a large pot of salted water to a boil over high heat. Add asparagus and cook, stirring occasionally, until asparagus is bright green with a tender snap, about 1 minute. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a rimmed baking sheet lined with a clean kitchen towel or a double layer of paper towels and shake to dry thoroughly.
5
Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed, 2 teaspoons Sichuan peppercorns, 1/4 cup vegetable or canola oil, 3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar), and more.

Yes, Sichuan-Style Asparagus And Tofu Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sichuan-Style Asparagus And Tofu Salad Recipe

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