Lucky Strike'S Spicy And Sour Tofu Custard

• 7 to 8 ounces soft silken tofu
• 2 tablespoons Chinkiang vinegar
• 1 tablespoon soy sauce
• 1 tablespoon michiu (Chinese rice wine for cooking)
• 1 tablespoon roasted crushed chili oil (see note)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon Szechuan peppercorn oil (see note)
• 1/4 teaspoon granulated sugar
• 1 tablespoon chicken or vegetable stock
• 2 tablespoons finely chopped scallions
• 1 tablespoon roasted soy nuts
• Toasted sesame seeds

1. Carefully cut the tofu in half lengthwise, then crosswise into 1/2-inch wide slices (the tofu is very fragile). Place in individual shallow bowls.
2. In a small bowl, whisk together the vinegar, soy sauce, cooking wine, chili oil, sesame oil, peppercorn oil, sugar and stock.
3. Drizzle the sauce over the tofu. Top with chopped scallions, roasted soy nuts and a sprinkle of sesame seeds.
4. Notes: Szechuan peppercorn oil is also called "prickly ash oil" and can be found at Oriental Food Value market. Or you can make it yourself: Set a dry skillet over high heat for about 1 minute. Add 2 tablespoons Szechuan peppercorns, reduce heat to low and toast, stirring, until fragrant, about 2 minutes. Add 1 cup vegetable oil and bring to a simmer over medium heat. Reduce to low and cook until peppercorns blacken, about 4 to 5 minutes. Store in the refrigerator.

silken, chinkiang vinegar, soy sauce, michiu, chili oil, sesame oil, peppercorn oil, granulated sugar, chicken, scallions, nuts, sesame seeds

Taken from www.epicurious.com/recipes/member/views/lucky-strikes-spicy-and-sour-tofu-custard-51806261 (may not work)