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Sichuan Mouther-watering Tofu in Chili Oil Broth

Inspired by the iconic Sichuan moutherwatering chicken, this dish is its vegan, healthier counterpart and is every bit as mouthwatering!
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Ingredients Method Video

Ingredients
  

  • 10 oz super firm tofu
  • 2 slices of fresh ginger
  • 1 small scallion cut into big pieces
  • 1/2 teaspoon Sichuan peppercorn
  • 1 bay leaf
  • 1 teaspoon salt
  • Cilantro and toasted peanuts for garnish
For the chili oil
  • 1/3 cup avocado oil or other high smoke point neutral tasting oil
  • 2-3 garlic cloves minced
  • 1/2 scallion chopped
  • 2-3 dried Sichuan red pepper chopped
  • 1 tablespoon chili powder
  • 1 tablespoon white sesame
  • 2 tablespoon soy sauce
  • 1 tablespoon Chinese dark rice vinegar

Method
 

  1. Cut the tofu into 1/4 inch slices;
  2. In a sauce pot, add enough water that can cover the tofu, add in the ginger, scallion, peppercorn, bay leaf, and salt, bring the liquid to a boil and boil the tofu for 5 minutes, this will improve the texture and make it even silkier, as well as infuse flavors into the tofu;
  3. Arrange the tofu slices in your serving plate and let them cool down;
  4. Meanwhile, make the chili oil, heat the avocado oil in a sauce pan until a wetted chopstick tip would immediately sizzle if you touch the oil with it;
  5. Add garlic, scallion, pepper, chili powder, and sesame seeds into a heat resistant bowl, carefully pour the hot oil over the aromatics, stir and let them sizzle, enjoy the aroma!
  6. Once the sizzling settles down, add in the soy sauce and dark rice vinegar, stir to combine;
  7. Pour the sauce over the tofu, garnish with chopped cilantro and toasted peanuts, enjoy!

Video