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Hello, my name is Laura Breneman and this is not a fancy food blog and I do not like cheese.

 

Sichuan-Style Asparagus and Tofu

Sichuan-Style Asparagus and Tofu

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I really like the recipe but I always forget that its so HOOOTTTTTT, but the flavors are so good I have to eat it anyways.

I pretty much follow the recipe but I do something different for the tofu. Now, I honestly don't know much about Tofu so I just sort of wing it. 

I like it crispy so I squeezed as much water out, cut it thin and then fried it in a wok with a lot of salt, pepper and soy sauce.

Also.....

I like to make a little extra of the "non- pepper" sauce to drown out some of the spice if I need it.

You can find the recipe here http://www.seriouseats.com/recipes/2015/03/sichuan-style-asparagus-tofu-salad-recipe.html

  • For the Sauce:
  • 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
  • For the Salad:
  • 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.  

    For the Sauce: 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.  

    For the Salad: 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.

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