Sichuan-Style Chilled Tofu recipe - ingredients, nutrition and when to eat it
This dish is served cold, with soft tofu dressed in chili oil and vinegar. It starts savory and tangy, followed by a lively, numbing aroma.
This dish is served cold, with soft tofu dressed in chili oil and vinegar. It starts savory and tangy, followed by a lively, numbing aroma. It makes a light lunch or a refreshing side for dinner on a hot day.
Chinese · 10 minutes to cook
Tips: If the tofu releases too much water, the dressing will taste diluted, so drain off the surface moisture well before slicing.
Tips: Lightly crush the Sichuan peppercorns with your palm or grind them finely to bring out their aroma.
Tips: Add the chili oil and Sichuan peppercorn a little at a time until the heat and numbing sensation suit your taste.
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Ingredients (1 serving)
- Tofu — 180 g
- Chili oil — 1 Tbsp
- Vinegar — 1 Tbsp
- Cilantro — 10 g
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sichuan peppercorns — 0.5 tsp