Sichuan Pepper Tofu with Crispy Leek Frills

Ingredients

• firm tofu2 blocks (14 oz each)
• cornstarch3 tablespoons
• neutral oil1/4 cup
• leek1 large, white and pale green parts only
• garlic3 cloves, minced
• ginger1 tablespoon, finely grated
• soy sauce3 tablespoons
• rice vinegar1 tablespoon
• maple syrup1 tablespoon
• ground Sichuan peppercorns1 teaspoon
• chili crisp2 tablespoons
• cilantro1/2 cup leaves

Method

1. 1Press the tofu for 15 minutes, then cut it into neat slabs and dust lightly with cornstarch.
2. 2Slice the leek into very thin ribbons and separate them into strands.
3. 3Heat most of the oil in a skillet and fry the leek ribbons until crisp and golden, then drain on paper towels.
4. 4In a second pan, sear the tofu until browned on both sides and set aside.
5. 5Lower the heat and sauté the garlic and ginger briefly, then add soy sauce, rice vinegar, maple syrup, Sichuan peppercorns, chili crisp, and 2 tablespoons water.
6. 6Return the tofu to the sauce and spoon it over gently so the slabs stay intact.
7. 7Top with the crispy leek frills and cilantro, then serve immediately with rice or steamed greens.

Tips

• Pressing the tofu well is essential for a crisp exterior and clean searing.
• Toast the Sichuan peppercorns lightly before grinding if you want a more aromatic tingle.
• Add the crispy leeks at the very end so they stay shattery and bright.

Nutrition