Fuchsia Dunlop's Favourite Sichuan Tofu Recipe

A refreshing sour-and-hot Sichuan silken tofu with avocado.

Cuisine

Chinese

Time

20 mins

Servings

people

1 preserved duck egg (optional)

1 x 300g carton of silken tofu

1 perfectly ripe avocado

2 tbsp finely sliced

spring-onion greens

1 tsp toasted sesame seeds

For the dressing:

1 tbsp Chinkiang vinegar

2 tbsp light soy sauce

1½ tbsp chilli oil plus

1/2 tbsp chilli sediment

Gently shell the preserved duck egg, if using, and rinse away any fragments. Chop into 1cm cubes (which will be a little messy because of the stickiness of the egg, not to mention its ovoid shape). Mix together the dressing ingredients in a small bowl.
To make it easier to extract the tofu from the packaging intact, turn the packet upside down, snip off the corners with a pair of scissors and then squeeze a bit to let in some air. Remove the cover, drain off any excess water and tip the tofu on to a serving dish.
Make one cut lengthways down the block and then cut crossways into 5mm slices. Press gently on the tofu so that the slices lean to one side and then fan out on the dish.
Just before serving, scoop the avocado out of its shell and cut the flesh into small dice. Lay the avocado along the top of the tofu. Add the preserved egg, if using. Pour over the dressing, then sprinkle over the spring-onion greens and sesame seeds and serve.

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