Sichuan Peppercorn Tahini Yuba With Shaved Asparagus & Fire Roasted Red Peppers

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Spiced Apple Juice Reduction
3/4 cup apple juice
1 teaspoon fennel
1 teaspoon Sichuan peppercorn
½ star anise
1/2 stick cinnamon
3 slices ginger

Dressing
¼ cup spiced apple juice reduction
3 Tablespoons tahini
1 Tablespoon Chin Kiang vinegar
½ Tablespoon low sodium tamari
½ Tablespoon Sichuan peppercorn, roasted, then ground finely
½ teaspoon cayenne
½ teaspoon ginger, finely grated
½ teaspoon garlic, finely minced
1 teaspoon kosher salt

1 cup asparagus, sliced finely
½ cup red pepper, roasted, sliced into thin strips
3 sheets fresh Hodo yuba, sliced ¼ inch strips
2 Tablespoons green onions, green parts only, chopped finely
3 oz Hodo Soy Braised tofu, sliced finely

  1. Bring apple juice and spices to boil and simmer until liquid is halved.  Sieved and discard solids.
  2. Whisk dressing ingredients together
  3. Blanch sliced asparagus and immediately transfer to ice water.  Drain.
  4. Roast red pepper over flames, remove charred skin, rinse, drain and slice thinly
  5. Toss all ingredients except tofu slices together.
  6. Garnish with tofu slices.

Serves: 4
Credits: Flavor Explosions

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