Sichuan Peppercorn Tahini Yuba With Pickled Green Papaya

Hand-cut Hodo fresh yuba and pickled green papaya tossed with a floral and earthy Sichuan peppercorn spiced tahini dressing.

Spiced Tamari
1/4 cup tamari
1/4 cup water
1/2 Tablespoons fennel
1/2 Tablespoons Sichuan peppercorn
1 star anise
1 stick cinnamon
6 slices ginger
3/4 cup brown sugar

Simmer until reduced by ½, about 30 minutes

Papaya Pickles
1/2 medium green papaya
1/2 cups rice vinegar
1/4 cup sugar
1/2 Tablespoon salt

2 Tablespoons spiced tamari
2 Tablespoons brown sugar
1/2 cup tahini
2 Tablespoons Chin Kiang vinegar
1/4 cup EVOO
2 Tablespoons water
1/2 Tablespoons Sichuan peppercorn, roasted, then ground finely
1 teaspoon cayenne
1 teaspoon ginger, finely grated
1 teaspoon garlic, finely minced

8 sheets fresh Hodo yuba, sliced 3/8 inch strips
1/2 cups green onions, green parts only, chopped finely

  1. Shred green papaya and marinate in vinegar, sugar, salt overnight.  Drain.
  2. Whisk dressing ingredients together
  3. Toss all ingredients together.

Serves: 4
Credits: Flavor Explosions

This entry was posted in Appetizer, Base Tofu Product, Chinese, Course, Cuisine, Hodo Yuba, Main Dish, Recipes, Sichuan, Side-Dish. Bookmark the permalink.