CSA Box Makes: Tofu Batons in Spicy Sesame Dressing

I started making Tofu Batons in Spicy Sesame Dressing in Eindhoven, and it's become one of my favorite dishes to make. That's because the only fresh ingredient is cilantro, so it makes for a great "cupboard" meal.

1 package tofu sticks which you find in the Chinese grocery store

1 tbsp vegetable oil

1 tsp sesame oil

2 tsp chile pepper flakes

1 tsp Sichuan peppercorns

2 tbsp rice vinegar

1/3 c soy sauce

1/2 tsp sugar

1/2 c coriander leaves, chopped

1. Break the tofu sticks into small pieces and place in a large bowl. Cover the tops with hot water and use a plate or bowl to keep them submerged. Let stand about 30 minutes.

2. Meanwhile, dry toast the Sichuan peppercorns, and then smash or grind. Set aside.

3. Combine the vinegar, soy sauce, and sugar. Set aside.

4. Cut the tofu sticks into 2 inch pieces. Heat oil in a wok or wide saute pan over medium-high heat, and add chile flakes. Then add the tofu batons and stir-fry for 2 minutes.

5. Add the vinegar, soy sauce, and sugar mixture and toss. Lower the heat, cover, and simmer.

6. Turn off heat. Toss with the cilantro, sesame oil, and Sichuan peppercorns.

This recipe was originally from Jeffrey Alford and Naomi Duguid's Beyond the Great Wall; I changed most of the ingredients and amounts, and changed the order and method of making.