Chile And Schuan Peppercorn Mix Recipe
To learn more about this recipe, see our related story, Soy Genius, in our National edition.
Recipe adapted from Asian Tofu by Andrea Nguyen (Ten Speed Press)
Chile and Sichuan Peppercorn Mix
This simple but highly flavorful condiment makes a great pairing with fresh tofu.
servings
1
cup
Ingredients
- 3 tablespoons Korean red pepper powder (gochu garu)
- ¾ to 1 teaspoon Sichuan peppercorn, toasted and ground
- ¾ teaspoon white sesame seeds, toasted
- ½ teaspoon sea salt
- 2 tablespoons canola or fragrant peanut oil
- ½ teaspoon sugar
Directions
- In a small bowl, combine the Korean red pepper powder, Sichuan peppercorn, sesame seeds and salt. In a small saucepan or skillet, warm the oil over medium-high heat until just smoking.
- Pour half of the hot oil over the chile powder mixture (the mixture will foam and sizzle). Stir the mixture with a spoon and add theremaining oil. Stir again to moisten all of the dry ingredients. Stir in the sugar.
- Let the mixture cool, then taste and adjust the flavor with extra salt or sugar. Use immediately, or store in a lidded container at room temperature for up to 2 days, or in the refrigerator for up to a week.