Ingredients

100g fennel, finely shredded

50g carrot, finely shredded

19 oz (540g) firm tofu, cut into 1/4-inch thick strips

10g cilantro, chopped

20g nuts (such as walnuts, cashews, or pine nuts)

2 tablespoons white sesame seeds

Seasonings

2 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon salt

4 tablespoons avocado oil (or other neutral oil)

1/4 cup vegetable broth

(Optional) A splash of rice vinegar or lemon juice

Instructions

Hot water: 400 g (approx. 400 ml)

Salt: 12.4 g (≈ 3% of total weight)

Sugar: 20 g (≈ 5% of total weight)

Sichuan peppercorns: 4 g

Black peppercorns: 4 g

Ginger slices: 20 g

Note: The sugar ratio is approx. 5% (20 g ÷ 400 g water). Adjust to taste if needed.

Vegetables

Carrots: 400–430 g (amount may vary slightly depending on how tightly packed)

Instructions

1. Boil the tofu
Bring a pot of water to a boil. Add the tofu strips and cook for 3–5 minutes to remove the beany taste and firm up. Drain and let cool.

2. Toast the nuts
Place the nuts in an oven at 250°F (120°C) for about 15 minutes. Let cool, then chop.

3. Pan-fry the tofu
Heat avocado oil in a skillet. Add the tofu and pan-fry over medium heat for 3–5 minutes, until golden and slightly crisp.

4. Add seasonings
Add soy sauce, sugar (and vinegar or lemon juice if using). Stir to coat evenly.

5. Add vegetables
Add the shredded carrot and fennel. Stir-fry briefly, then add the vegetable broth and cook until the vegetables soften slightly.

6. Finish and serve
Add salt, sesame seeds, chopped cilantro, and toasted nuts. Toss quickly and serve.

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