Sichuan-Style Asparagus and Tofu Salad Recipe

J. Kenji López-Alt
Sichuan-Style Asparagus and Tofu Salad Recipe
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  • Yield:Serves 4 to 6
  • Active time:30 minutes
  • Total time:30 minutes
  • Rated: 4.5
This recipe appears in:
Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Asparagus and tofu in a vinaigrette flavored with chili oil, Chinkiang vinegar, and Sichuan peppercorns. [Photographs: J. Kenji Lopez-Alt]

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.

Ingredients

  • For the Sauce:
  • 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
  • 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

Directions

  1. 1.

    For the Sauce: Place chilies 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.

  2. 2.

    Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.

  3. 3.

    Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

  4. 4.

    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.

  5. 5.

    Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately.

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