Name: Sichuan Pepper Tofu with Black Vinegar Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 tbsp rice vinegar; 2 garlic cloves, thinly sliced; 3 tbsp sriracha or other hot chilli sauce; 2 tbsp roasted chilli flakes in oil, drained; 250 ml (8½ fl oz) vegetable oil; 2 spring onions (scallions), chopped; 1 tbsp light soy sauce; 400 g 14 oz) firm tofu, drained; 1 tbsp hoisin sauce; 1 tbsp black vinegar; 1 tbsp Sichuan peppercorns; 2 thumb-sized red chillies, sliced; 50 g 2 oz) cornflour; 1 tbsp sea salt; 1 tbsp red chilli flakes

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Tofu comes into its own with this crisp salt-and-pepper coating, which seals in the marshmallow-soft interior. Stock up on good firm tofu, packed in water, as it keeps for ages in the fridge. Asian stores sell the best quality or buy it online. If you aren’t a soya bean lover, then you can slot in prawns or chicken pieces with the same delicious preparation.