INGREADIENT

• 500 g asparagus ends trimmed
• 250 g firm tofu sliced
• 4 spring onions sliced
• 2 tsp Sichuan peppercorns
• 1 tbs Chiu Chow chilli oil
• 3 tbs Chinese black vinegar
• 2 tbs soy sauce
• 2 tsp sugar
• 3 garlic cloves minced
• 1 tsp tahini
• 1 tbs sesame seeds toasted

Direction

1. Chilli dressing: Dry roast the peppercorns in a small pan until fragrant for 1-2 minutes, taking care not to burn them. Remove from the stove and set aside to cool. When cool, crush the peppercorns in a mortar and pestle.
2. Mix the crushed peppercorns with the chilli oil, vinegar, soy sauce, sugar, garlic, tahini and sesame seeds and set aside.
3. Salad: Bring a large pot of water to the boil. Add the asparagus and cook for 1 minute until bright coloured and just tender. Drain and rinse immediately with cold water to stop the cooking process. When completely cooled, drain on a paper towel.
4. Combine the asparagus, tofu and spring onions in a large bowl, pour over the chilli dressing and toss gently to coat the vegetables.