Sichuan Tofu Skin Salad with Chili Oil

Soak the dried tofu skin sheets in warm water for about 30 minutes, or until softened and pliable. Drain well.

Bring a pot of water to a boil. Add the softened tofu skin sheets and cook for 2-3 minutes until heated through.

Drain the tofu skin and rinse with cold water to stop the cooking process. Squeeze out any excess water.

Stack the tofu skin sheets and slice them thinly into approximately 1/4-inch wide strips.

In a mixing bowl, combine the soy sauce, Chinese black vinegar, chili oil, minced garlic, ground Sichuan peppercorns, sugar, and sesame oil. Mix well to create the dressing.

Add the sliced tofu skin to the bowl with the dressing and toss gently to coat evenly.

Transfer the salad to a serving plate or bowl.

Garnish with sliced green onions and toasted sesame seeds.

Serve immediately or chill for later. The flavors will meld together as it sits.