Sichuan-Style Tofu with Spicy Chili Crisp

Name: Sichuan-Style Tofu with Spicy Chili Crisp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: 1 block (14 oz/400 g), pressed and sliced silken tofu; 1/2 tsp, toasted Sichuan peppercorns; 2 tbsp chili oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1/2 tsp sugar; 2 cloves, minced garlic; 1 tsp, minced fresh ginger; 2 cups, trimmed bok choy

Silken tofu pan-fried until golden and bathed in a fiery Sichuan peppercorn and chili oil sauce, served with steamed bok choy.

Cuisine: Sichuan

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

1 block (14 oz/400 g), pressed and sliced silken tofu
1/2 tsp, toasted Sichuan peppercorns
2 tbsp chili oil
1 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp sugar
2 cloves, minced garlic
1 tsp, minced fresh ginger
2 cups, trimmed bok choy

Instructions

Step 1: Pat tofu slices dry with paper towels. Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden brown and crisp.
Step 2: In a small bowl, whisk together toasted Sichuan peppercorns, 2 tbsp chili oil, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar.
Step 3: Add minced garlic and ginger to the skillet with tofu, cooking for 30 seconds until fragrant.
Step 4: Pour sauce mixture over tofu, stirring to coat evenly. Cook for 1 minute until sauce thickens slightly.
Step 5: Steam 2 cups bok choy for 3 minutes until bright green and tender. Plate tofu with bok choy on the side and drizzle with extra chili oil if desired.