Ingredient Substitution Guide

1. Step 1

   Heat a small or medium frying pan over medium heat until hot, then add the peanuts, panko and sesame seeds. Stir frequently until the sesame seeds and panko are golden brown, about 3 minutes. Transfer to a medium bowl.

2. Step 2

   In a small to medium heat-proof bowl, layer the cinnamon stick halves, star anise, chile flakes and finally the grated garlic. Set this bowl near your stove and place the finely chopped cilantro next to the bowl. 

3. Step 3

   Arrange the blocks of tofu on a large plate or a shallow bowl with a lip (see Tips for how to get silken tofu out of its package). 

4. Step 4

   Once everything is prepped, heat the oil in your smallest saucepan over medium heat until it registers 350 degrees (this should take 3 to 4 minutes). If you don’t have a thermometer, add a piece of grated garlic to the oil — if it sizzles immediately, the oil is ready. Carefully pour the hot oil over the garlic mixture and let it sizzle, then immediately stir in the cilantro. Let rest for 1 minute, then use a spoon to pick out the cinnamon stick halves and star anise and discard. 

5. Step 5

   Add the soy sauce, vinegar and agave to the infused oil, then pour everything over the peanut-panko mixture and stir well. 

6. Step 6

   Carefully tip out any water that has accumulated underneath or around the tofu, then pour the chili crisp on top of the tofu, including all the liquid in the bowl. Dig in with spoons and serve with hot rice, if desired.

Tips

• Sichuan chile flakes are a medium-hot vibrant red chile flake with a toasty flavor. They are not the same as Sichuan peppercorns, which have a citrusy flavor and a numbing, tingly quality. For mild heat, use gochugaru (Korean chile flakes). You can purchase both at East Asian grocery stores or online; some well-stocked grocers sell gochugaru as well.

• Silken tofu is sold in both shelf-stable aseptic packages and in the refrigerated section with block tofu. You can choose either, though the latter is preferable for both flavor and texture.

• If your silken tofu is tightly packed in its container, invert the package and use scissors or a paring knife to snip off a little piece at each of the four corners to create some air; slice open the front packaging wrapper; invert the plate or bowl on top of the tofu, carefully flip over and gently wiggle the package to slide the tofu onto the plate. Repeat with the second block of tofu.If your tofu is packed in water, drain it and invert the tofu onto the plate or bowl. If the tofu breaks apart, don’t worry, as it will taste the same, and you can just slice the tofu into large cubes.