Mapo Tofu Salad

Ingredients

• 1 Tbsp. doubanjiang or black bean sauce
• 1 tsp. sugar
• 2 Tbsp. hot water
• 1 garlic clove, grated
• 1" (2.5 cm) piece fresh ginger, peeled and grated
• ½–1 tsp. Sichuan peppercorns, crushed, to taste
• 1 Tbsp. sesame oil
• 1 Tbsp. neutral oil, such as sunflower or grapeseed
• 2 tsp. rice vinegar
• ½ tsp. sea salt
• ⅓ cup (60 g) cornstarch or potato starch
• Sea salt and black pepper
• 1 (14-oz./400 g) block extra-firm tofu, drained, patted dry, and cut into 1" (2.5 cm) cubes
• Neutral oil, such as sunflower or grapeseed
• ½ small (about 1 lb./450 g) cabbage, core removed and cut into 1" (2.5 cm) chunks
• 1 or 2 dried whole chiles, or ½ tsp. red chile flakes, to taste
• 1 garlic clove, grated
• 3 tsp. rice or black vinegar
• 1 tsp. sesame oil
• 1 Tbsp. toasted white sesame seeds
• 2 scallions, finely sliced

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