Sichuan-Style Asparagus and Tofu Salad Recipe

• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 200g firm tofu, cubed
• 2 tablespoons sesame oil
• 2 tablespoons Chilzo's Vegetarian Oyster Sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Chilzo's Sichuan Peppercorns
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon Chilzo's Chilli Oil, to taste
• 1 teaspoon sugar
• 1 green onion, finely chopped, for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Instructions:

1. Blanch the asparagus in boiling water for 2-3 minutes, until vibrant green but still crisp, then transfer to an ice bath to chill.
2. Heat the sesame oil and pan-fry the tofu cubes for about a minute, until golden.
3. In a small bowl, whisk together the remaining sesame oil, Chilzo's Vegetarian Oyster Sauce, rice vinegar, ground Sichuan peppercorns, minced ginger, minced garlic, Chilzo's Chilli Oil, and sugar.
4. Combine the asparagus and tofu in a large bowl, pour the dressing over them, and toss to coat.
5. Let the salad marinate for 15-20 minutes to allow the flavors to meld.
6. Garnish with chopped green onions and toasted sesame seeds just before serving.