Fiery Sichuan Peppercorn Tofu with Garlic and Scallions

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons Sichuan peppercorns, lightly toasted and ground
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 bunch scallions, sliced
• 1 teaspoon sugar
• 1 teaspoon salt

• 1 tablespoon sesame seeds, toasted
• 1 handful fresh cilantro, chopped

Method

1. 01
   Drain the tofu and cut it into 1-inch cubes. Pat dry with a paper towel to remove excess moisture.
2. 02
   Lightly toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 2 minutes. Grind them coarsely in a mortar and pestle.
3. 03
   In a small bowl, mix together soy sauce, rice vinegar, sugar, and salt. Set aside.
4. 04
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 8 minutes. Remove and set aside.
5. 05
   In the same skillet, add minced garlic and stir-fry for 30 seconds until fragrant. Add the ground Sichuan peppercorns and continue to stir-fry for another 30 seconds.
6. 06
   Return the tofu to the skillet, add the soy sauce mixture, and toss to coat the tofu evenly. Cook for 2-3 minutes.
7. 07
   Add the sliced scallions and stir-fry for an additional minute until they are just tender.
8. 08
   Transfer the tofu to a serving dish and garnish with toasted sesame seeds and fresh cilantro.