Fiery Sichuan Peppercorn Tofu with Scallion Oil

Ingredients

• 1 pound firm tofu, drained and cubed
• 2 tablespoons Sichuan peppercorns, lightly toasted
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil

• 4 stalks scallions, finely chopped
• 1 cup vegetable oil
• 1 tablespoon ginger, minced

Method

1. 01
   Drain the tofu and pat dry with a paper towel. Cut into 1-inch cubes.
2. 02
   Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, about 2 minutes. Crush them lightly with a mortar and pestle.
3. 03
   In a small bowl, mix together soy sauce, dark soy sauce, sugar, and salt. Set aside.
4. 04
   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry until golden brown on all sides, about 5-7 minutes.
5. 05
   Add the mixed soy sauce to the tofu in the skillet and gently toss to coat evenly. Cook for another 2 minutes.
6. 06
   For the scallion oil, heat 1/4 cup of vegetable oil in a small saucepan over medium heat. Add the chopped scallions and minced ginger, then stir-fry until the scallions are crispy, about 2-3 minutes.
7. 07
   Sprinkle the crushed Sichuan peppercorns over the tofu and drizzle with the hot scallion oil just before serving.