Sichuan-Style Asparagus and Tofu Salad Recipe

Name: Sichuan-Style Asparagus and Tofu Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 6
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

A very quick and easy side dish for a Chinese feast. Tender-crisp asparagus and firm tofu are tossed in a fiery-sweet Sichuan-style vinaigrette made with roasted chilies and Sichuan peppercorns.

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

March 2015

Sichuan-Style Asparagus and Tofu Salad Recipe

Prep 10 mins

Cook 20 mins

Active 30 mins

Cooling Time 5 mins

Total 35 mins

Serves 4 to 6 servings

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For the Sauce:

4 to 8 whole hot Chinese dried red peppers (or arbol chiles), 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

For the Sauce: Place chiles 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 chile/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.
Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chile 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.

This Recipe Appears In

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Nutrition Facts (per serving)
133	Calories
10g	Fat
9g	Carbs
4g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	133
% Daily Value*
Total Fat 10g	13%
Saturated Fat 1g	4%
Cholesterol 0mg	0%
Sodium 358mg	16%
Total Carbohydrate 9g	3%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 4g
Vitamin C 8mg	41%
Calcium 69mg	5%
Iron 2mg	9%
Potassium 276mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.