Cold Tofu with Homemade Chili Crisp

Steps

1. 1
   Combine finely chopped roasted peanuts, white sesame seeds, and panko breadcrumbs in a bowl to create the crispy component.
2. 2
   Toast the peanut mixture in a frying pan over medium heat for about 3 minutes, stirring frequently to prevent burning. The panko should turn golden and aromatic. Transfer to a bowl.
3. 3
   Break the cinnamon stick in half and combine it with whole star anise, Sichuan chili flakes, grated garlic, and finely chopped cilantro in a heat-safe bowl.
4. 4
   Heat 1/4 cup of neutral oil in a small saucepan over medium heat to 350°F. Test readiness by adding a small piece of minced garlic—if it sizzles immediately, the oil is ready.
5. 5
   Carefully pour the hot oil over the spice and garlic mixture using the Chinese oil-tempering technique. Let rest for a minute, then remove the cinnamon stick and star anise pieces.
6. 6
   Stir in soy sauce, rice vinegar, and agave nectar to add savory, acidic, and sweet notes. Mix well.
7. 7
   Fold the toasted peanut-panko mixture into the flavored oil to complete the chili crisp.
8. 8
   Remove the silken tofu from its package and place on a rimmed plate to catch any water that accumulates. Drain excess liquid if needed. Leave whole or cut into cubes as preferred.
9. 9
   Generously spoon the chili crisp over the tofu, ensuring each bite is coated with the fragrant sauce. Serve as is or with rice as a main course.