Sichuan-style asparagus and tofu salad

Indulge in the bold flavors of Sichuan cuisine with this zesty asparagus and crispy tofu salad. The perfect balance of heat and freshness in every bite!

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
• 450g thin asparagus stalks, ends trimmed, cut into 2-inch pieces
• 280g extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks
• 4 scallions, sliced thinly on a sharp bias

Instructions:

1. To Make the Spicy Sauce: Place the chiles and Sichuan peppercorns on a plate that is safe to use in the microwave. Microwave them on high for about 15 seconds until they are toasted and release a strong aroma. Next, transfer them to a mortar and pestle or a food processor and grind them until they resemble store-bought crushed red pepper flakes. Put the mixture in a small saucepan.
2. In a skillet over medium heat, heat the oil until it shimmers. Carefully pour the hot oil over the chile and peppercorn mixture, causing it to sizzle. Let it cool for about 5 minutes before transferring it to a medium bowl. Add the sesame seeds and set it aside to cool.
3. In a small bowl, mix together the sugar, vinegar, soy sauce, and garlic until the sugar dissolves. Combine this mixture with the chile oil mixture. Set the sauce aside until you are ready to use it. (The sauce can be stored in the refrigerator in a sealed container for up to 2 weeks).
4. To Prepare the Salad: In a large pot, bring salted water to a boil over high heat. Add the asparagus and cook, stirring occasionally, until the asparagus turns bright green with a tender crispness, which should take about 1 minute. Drain the asparagus in a colander and rinse it under cold running water until it is completely cooled. Place the asparagus on a rimmed baking sheet lined with a clean kitchen towel or double layer of paper towels and pat it dry.
5. In a large bowl, combine the asparagus, tofu, and scallions. Stir the dressing and add it to taste, mixing well to coat the vegetables. Serve the salad immediately.

Summary:

• Calories: 1164 kcal
• Fat: 74 g
• Protein: 49 g
• Carbs: 98 g
• Potassium: 3310 mg
• Magnesium: 335 mg