Sichuan Peppercorn Tahini Yuba With Shaved Asparagus & Fire Roasted Red Peppers

• 3/4 cup apple juice
• 1 teaspoon fennel
• 1 teaspoon sichuan peppercorn
• 1/2 star anise
• 1/2 stick cinnamon
• 3 slices ginger
• 1/4 cup apple juice
• 3 tablespoons tahini
• 1 tablespoon black vinegar
• 1/2 tablespoon low sodium tamari
• 1/2 tablespoon sichuan peppercorn
• 1/2 teaspoon cayenne
• 1/2 teaspoon ginger
• 1/2 teaspoon garlic
• 1 teaspoon kosher salt
• 1 cup asparagus sliced finely
• 1/2 cup red pepper roasted, sliced into thin strips
• 3 sheets Hodo Soy Yuba fresh, sliced 1/4 inch thin strips
• 2 tablespoons green onions green parts only, chopped finely
• 3 ounces Hodo Soy Braised Tofu sliced finely

1. Bring apple juice and spices to boil and simmer until liquid is halved. Sieved and discard solids.
2. Whisk dressing ingredients together
3. Blanch sliced asparagus and immediately transfer to ice water. Drain.
4. Roast red pepper over flames, remove charred skin, rinse, drain and slice thinly
5. Toss all ingredients except tofu slices together.
6. Garnish with tofu slices.

apple juice, fennel, sichuan peppercorn, anise, cinnamon, ginger, apple juice, tahini, black vinegar, tamari, sichuan peppercorn, cayenne, ginger, garlic, kosher salt, red pepper, thin strips, green onions

Taken from www.yummly.com/recipe/Sichuan-peppercorn-tahini-yuba-with-shaved-asparagus-_-fire-roasted-red-peppers-361115 (may not work)