Name: Sichuan Asparagus with Tofu Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Cuisine: asian
Ingredients: 500 g asparagus ends trimmed; 250 g firm tofu sliced; 4 spring onions sliced; 2 tsp Sichuan peppercorns; 1 tbs Chiu Chow chilli oil; 3 tbs Chinese black vinegar; 2 tbs soy sauce; 2 tsp sugar; 3 garlic cloves minced; 1 tsp tahini; 1 tbs sesame seeds toasted

by Mim Hatcher Last updated on 07/10/2019

This beautiful salad is nice and spicy with lots of Sichuan peppercorns, garlic and dried chillies. - Mim Hatcher

Ingredients

500 g asparagus ends trimmed
250 g firm tofu sliced
4 spring onions sliced

Chilli dressing

2 tsp Sichuan peppercorns
1 tbs Chiu Chow chilli oil
3 tbs Chinese black vinegar
2 tbs soy sauce
2 tsp sugar
3 garlic cloves minced
1 tsp tahini
1 tbs sesame seeds toasted

Method

Step 1

Chilli dressing: Dry roast the peppercorns in a small pan until fragrant for 1-2 minutes, taking care not to burn them. Remove from the stove and set aside to cool. When cool, crush the peppercorns in a mortar and pestle.
Step 2

Mix the crushed peppercorns with the chilli oil, vinegar, soy sauce, sugar, garlic, tahini and sesame seeds and set aside.
Step 3

Salad: Bring a large pot of water to the boil. Add the asparagus and cook for 1 minute until bright coloured and just tender. Drain and rinse immediately with cold water to stop the cooking process. When completely cooled, drain on a paper towel.
Step 4

Combine the asparagus, tofu and spring onions in a large bowl, pour over the chilli dressing and toss gently to coat the vegetables.