Sichuan-Style Asparagus And Tofu Salad Recipe

• 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
• 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

1. 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. 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. 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. 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.

red peppers, peppercorns, vegetable, chinkiang vinegar, soy sauce, sugar, fresh garlic, sesame seeds, kosher salt, thin, scallions

Taken from www.seriouseats.com/recipes/2015/03/sichuan-style-asparagus-tofu-salad-recipe.html (may not work)