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Ingredients
US|METRIC
5 SERVINGS
- 20 cloves garlic (about 2 heads, peeled)
- 2 tsp. kosher salt (medium-grained, divided)
- 1 1/2 cups neutral oil (divided)
- 14 red chilis (fresh)
- 2 inches cinnamon stick (piece of)
- 1 star anise
- 3 oz. red pepper flakes (dried, Sichuan preferred)
- 4 tsp. tamari (or coconut aminos)
- 3/4 tsp. cane sugar (or brown sugar)
- 2 Tbsp. sesame oil (black preferred)
- 1/4 cup sesame seeds
- 2 1/2 inches ginger (piece of, peeled)
- 3 garlic cloves (peeled)
- 1 bunch scallions (large, trimmed, white and green parts sliced thinly, about 2 cups)
- 3/4 cup neutral oil
- 2 tsp. tamari (or coconut aminos)
- 1 Tbsp. unseasoned rice vinegar
- kosher salt (Medium-grained, as needed)
- 2 pkg. firm tofu (14-ounce)
- 2 Tbsp. cane sugar
- 2 tsp. tamari (or coconut aminos)
- 2 Tbsp. neutral oil (plus more for the pan)
- kosher salt (A good pinch medium-grained)
- 8 baby bok choy (or 2 cups snow pea sprouts or Chinese broccoli)
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