SICHUAN-STYLE ASPARAGUS AND TOFU SALAD

Sichuan-Style Asparagus and Tofu Salad image

Provided by @MakeItYours

Number Of Ingredients 14

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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

Steps:

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.
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 oil and set aside.
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).
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.
Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately.