Yields: 4 Servings

Photo and Recipe by The Hodo Kitchen

Ingredients

• 3 oz Hodo Braised Tofu, sliced finely Locate Product

• 2 (5 oz) Hodo Organic Yuba Sheets, sliced into 1/4 inch strips Locate Product

• 1 cup asparagus, sliced finely

• 1/2 cup red pepper, roasted and sliced into thin strips

• 2 tbsp green onions, green parts only, chopped finely

Spiced Apple Juice Reduction

• 3/4 c apple juice

• 1 tsp fennel

• 1 tsp Sichuan peppercorn

• 1/2 star anise

• 1/2 stick cinnamon

• 3 slices fresh ginger

Dressing

• 1/4 cup spiced apple juice reduction

• 3 tbsp tahini

• 1 tbsp Chin Kiang vinegar

• 1/2 tbsp low sodium tamari

• 1/2 tbsp Sichuan peppercorn, roasted, then ground finely

• 1/2 tsp cayenne

• 1/2 tsp ginger, finely grated

• 1/2 tsp garlic, finely minced

• 1 tsp kosher salt

Instructions

1. Bring apple juice and spices to boil and simmer until liquid is halved. Sieved and discard solids.

2. Whisk dressing ingredients together

3. Blanch sliced asparagus and immediately transfer to ice water. Drain.

4. Roast red pepper over flames, remove charred skin, rinse, drain and slice thinly

5. Toss all ingredients except tofu slices together.

6. Garnish with tofu slices.