Sichuan Chili Oil Tofu with Crispy Rice

Ingredients

• 1 cup sushi rice or short-grain white rice, rinsed until water runs clear
• 1¼ cups water
• 14 oz block firm or extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tbsp neutral oil
• 2 tbsp Sichuan chili flakes (or gochugaru)
• 1 tsp Sichuan peppercorns, lightly toasted and roughly ground
• 4 cloves garlic, minced
• 1-inch knob fresh ginger, finely grated
• 2 tbsp coconut aminos
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• ½ tsp sugar
• 3 stalks scallions, thinly sliced, white and green parts separated
• 1 tbsp toasted sesame seeds
• 1 tbsp cornstarch
• to taste salt

Instructions

1. Start by cooking the rice. Add 1 cup rinsed sushi rice and 1¼ cups water to your rice cooker and cook according to the machine's setting. While the rice cooks, you'll prep everything else.
2. While the rice is cooking, press the tofu. Wrap 1 block (14 oz / 400 g) firm tofu in a clean kitchen towel or paper towels and set a heavy pan on top. Let it press for at least 10 minutes to draw out moisture.
3. While the tofu presses, prep your aromatics. Mince 4 cloves of garlic and finely grate a 1-inch knob of fresh ginger. Slice 3 scallion stalks thinly, keeping the white and green parts in separate piles. Set everything aside.
4. Lightly toast 1 tsp Sichuan peppercorns in a dry pan over medium heat for about 60 seconds until fragrant, then roughly grind them using the back of a spoon, a mortar and pestle, or a quick blitz in your spice grinder.
5. Once the tofu is pressed, unwrap it and cut into 1-inch cubes. Place the cubes in a bowl, sprinkle with 1 tbsp cornstarch and a pinch of salt, and toss gently to coat each piece.
6. Heat 1 tbsp neutral oil in your cast iron pan over medium-high heat until shimmering. Add the cornstarch-dusted tofu cubes in a single layer and cook without disturbing for 3–4 minutes until the bottom is golden and crispy. Flip and cook another 2–3 minutes on the other sides. Remove from pan and set aside.
7. By now, your rice cooker should have finished. Spread the cooked rice onto a large plate or tray and let it cool for 5 minutes — spreading it out helps steam escape so it'll crisp up beautifully.
8. Wipe the cast iron pan clean and add 1 tbsp neutral oil over medium-high heat. Once hot, press the cooled rice firmly into the pan in an even layer (about ½ inch thick). Let it cook undisturbed for 5–7 minutes until the bottom forms a deep golden, crackling crust.
9. While the rice is crisping, make the chili oil sauce. Heat the remaining 1 tbsp neutral oil in a small saucepan over medium heat. Add the white parts of the scallions, the minced garlic, and the grated ginger. Stir and cook for 60–90 seconds until fragrant but not browned.
10. Add 2 tbsp Sichuan chili flakes and the ground Sichuan peppercorns to the aromatic oil and stir for 30 seconds — the chili flakes will bloom and turn the oil a gorgeous deep red. Remove from heat.
11. Stir in 2 tbsp coconut aminos, 1 tsp rice vinegar, ½ tsp sugar, and 1 tsp toasted sesame oil off the heat. Taste and adjust seasoning. Gently fold the crispy tofu into the sauce.
12. Check the crispy rice — use a spatula to peek at the underside. It should be deeply golden. Flip it in sections (it's rustic, not precious!), or simply break it into large shards right in the pan for extra drama.
13. Divide the crispy rice between two bowls or plates. Spoon the saucy chili oil tofu generously over the top. Scatter the green scallion parts and 1 tbsp toasted sesame seeds over everything. Serve immediately while the rice is still crackling.