Sichuan-Style Asparagus and Tofu Salad Recipe

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

3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chile 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. 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. Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately.

This Recipe Appears In

• Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad