Aromatic Sichuan Tofu Skin Delight

1. Prepare the tofu skin

Break the tofu skin sticks into manageable pieces and soak them in a large bowl filled with warm water and a pinch of kosher salt. Let them soak for 1 to 2 hours, or until the tofu skins turn white and soften. Squeeze them dry and cut them into bite-sized pieces using a sharp knife or scissors.

2. Heat the wok and stir-fry aromatics

Heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic, star anise pod, and whole Sichuan peppercorns. Stir-fry these aromatics for about a minute until fragrant.

3. Add chili paste and ground Sichuan chile

Add the Sichuan chili bean paste and ground Sichuan chile (or coarse red chile flakes) to the wok. Stir-fry for about 30 seconds.

4. Add stock and seasonings

Pour in 1.5 cups of unsalted stock (or water), then mix in 1 tablespoon of soy sauce, 0.25 teaspoon of ground cumin, and 0.5 teaspoon of sugar. Add the rehydrated tofu skins to the wok and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 6 to 7 minutes until the liquid reduces.

5. Thicken sauce with starch

Prepare a slurry by mixing 1 teaspoon of potato starch with a small amount of cold water in a small bowl. Once the tofu skin mixture is ready, stir in the starch slurry to thicken the sauce. Continue to cook for another minute or until the sauce reaches the desired consistency.

6. Finalize and garnish

Transfer the aromatic tofu skin delight to a serving dish and garnish with thinly sliced scallion greens. Enjoy your aromatic Sichuan tofu skin delight!