Chinese Spinach and Peanut Salad (ยำปวยเล้งถั่วทอด)

1.Rinse the peanuts and pat them mostly dry. Place in a pan and add enough vegetable oil to cover. Fry slowly over low to medium heat until cooked through and the skins turn a deep reddish brown. Remove and drain, then allow to cool completely and become crisp. Pour off the oil, leaving just enough to lightly coat the pan.

2.Coarsely crush the Sichuan peppercorns. Return the pan to low heat and add the crushed Sichuan peppercorns, sliced dried chilies, and sesame oil. Stir-fry briefly until fragrant and the chilies are crisp, taking care not to burn them. Remove from the heat, then add the light soy sauce, Chinese black vinegar, and sugar. Stir until the sugar dissolves and the dressing is well combined. Set aside.

3.Bring a pot of water to a boil. Wash the spinach thoroughly and blanch for about 45 seconds. Transfer immediately to ice water to stop the cooking. Squeeze out the excess water and cut into sections.

4.Using the same boiling water, cook the dried tofu skin for 4–5 minutes, or until tender. Transfer to cold water to stop the cooking, then drain thoroughly.

5.Toss the spinach and tofu skin with the dressing until evenly coated. Add the fried peanuts and toasted white sesame seeds, toss gently to combine, and transfer to a serving plate.