Cold tofu recipe with peanuts and vinegar by Victor Liong | Gourmet Traveller

Ingredients

• 300 gm silken tofu, cut into 1.5 cm-thick slices
• 1 tbsp preserved salted daikon (see note)
• 25 gm roasted unsalted peanuts, coarsely chopped
• 1 tsp ground Sichuan peppercorns
• Coriander leaves and fried shallots, to serve
• Hunan-style salted chillies
• 8 long red chillies
• 7 birdseye chillies
• 2½ tbsp salt flakes, plus 2 tsp for sprinkling
• Black-vinegar dressing
• 35 gm Lao Gan Ma chilli crisp sauce (see note)
• 1½ tbsp light soy sauce
• 3 tsp Chinkiang vinegar
• 3 tsp mirin
• 1½ tsp rice wine vinegar
• 1½ tsp finely grated ginger
• 1 tsp caster sugar dissolved in 1 tsp boiling water