COLD TOFU SALAD
A couple of days before you make the salad, prepare the oil (see below)
- 150g (6 oz.) Dry or Fried Tofu, sliced into 2x6x1cm slices
- 1/2 Sweet Red Bell Pepper, sliced into threads.
-
Whites of 3 Scallions, sliced into threads
- Pinch of Salt
- 1 Teaspoon of Sichuan Peppercorn Oil
- 1 Teaspoon of Sichuan Chili Oil
- 1 Teapsoon
of Oyster Sauce
Lightly mix all cold ingredients and sprinkle
with roasted sesame seeds.
SICHUAN PEPPERCORN OIL
- Heat a cup of vegetable
oil to 125*C
- Pour hot oil over about 1/4 cup of sichuan peppercorns.
- Stir for a couple of minutes then transfer to a glass jar for storage.
SICHUAN CHILI OIL
- Heat a cup of vegetable oil to 125*C
- Pour hot oil over about a 1/4 cup of chopped dried chilis (or chili flakes)
- Stir for a couple of minutes, then strain the oil and store in a glass jar.
It takes about 2 days for the
flavor of the peppercorns or chilis to be absorbed into the oil. You can store both oils unrefrigerated for about 3 months,
Before use you can strain the peppercorns or chilis out of the oil, but most chefs leave them in the oil.
