Sichuan Style Asparagus and Tofu Salad Recipe

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

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