Sichuan Style Spicy Dried Tofu Skin

Rehydrate the Dried tofu skin in warm water for at least 30 minutes until fully pliable. Drain thoroughly and cut into 1 cm wide strips.

Peel and thinly slice the Garlic. Peel and thinly slice the Ginger. Separate the white and green parts of the Scallions; finely chop the white parts and thinly slice the green parts for garnish.

Heat the Vegetable oil in a wok over medium heat. Add the Sichuan peppercorns and Dried chili peppers. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the chilies. Remove the Sichuan peppercorns and Dried chili peppers from the oil if you prefer less heat, or leave them in for more intense flavor.