Sichuan Chili Crisp Tofu

Step 1

Wrap tofu block in clean towel; place on plate with weight on top (canned goods work). Rest 5 minutes to remove excess moisture.

Step 2

Cut pressed tofu into 3/4-inch cubes. Pat dry with paper towel before cooking.

Step 3

Heat 1.5 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.

Step 4

Working in two batches to avoid crowding, cook tofu cubes without moving until bottoms are golden, 2-3 minutes per batch.

Step 5

Gently flip cubes; cook other sides until golden. Transfer to a plate when done.

Step 6

Pour remaining 1.5 tbsp oil into skillet over medium heat. Add Sichuan peppercorns and dried chilies; toast until fragrant, 30 seconds.

Step 7

Add sliced garlic; stir constantly until edges brown and smell toasty, about 60 seconds. Watch closely—garlic burns fast.

Step 8

Pour in soy sauce and rice vinegar; swirl to combine, 10 seconds. Remove from heat.

Step 9

Return tofu to skillet; gently toss to coat with chili oil. Transfer to a serving bowl.

Step 10

Scatter scallions over top. Serve immediately while oil is still warm and aromatic.