10 minutes
A refreshing and flavorful Sichuan-style tofu salad that's perfect served chilled.
Spiced Or Plain Pressed Tofu, sliced and cut into thin strips
0 oz
Garlic Clove, minced
each
Fresh Cilantro Leaves And Stems, finely chopped
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
1. Prepare the tofu
Take your pressed tofu and slice it horizontally into thin rectangles about 0.25 to 0.5 inch thick. Once you have your rectangles, cut them into thin strips.
2. Combine ingredients and toss
In a medium bowl, combine the tofu strips with minced garlic, finely chopped cilantro, Ultimate Chili Oil, fine sea salt, Chinese black vinegar, toasted sesame oil, sugar, and white pepper powder. Toss everything together until the tofu is evenly coated with the mixture.
3. Serve or chill
Serve the salad immediately or chill it in the refrigerator for up to 48 hours for enhanced flavor integration. Remember to taste the pressed tofu before adding salt to avoid over-salting.
For a salad, use firm or extra-firm tofu that can hold its shape once cubed. Press the tofu to remove excess water for better flavor absorption.
Use high-quality Sichuan peppercorns and toast them lightly. Balance the heat from chili oil with rice vinegar and soy sauce or tamari in the dressing.
Heat aromatics like minced garlic, ginger, and scallions in chili oil before mixing into the dressing to infuse the oil and mellow flavors.
Taste and adjust the dressing before adding to tofu, ensuring the perfect balance of flavors as per individual preference.
Make your own chili oil with Sichuan peppercorns and spices, or purchase high-quality Sichuan chili oil from a reputable source.
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