Jenny Dorsey uses barley flour in this "tofu," which is simple to make and crispy and delicious when flash-fried in a pan and topped with her homemade chili oil. It makes a super tasty lunch or dinner -- and omit the fish sauce and it's great vegan/plant based option. GET THE RECIPE ►► https://f52.co/3xfO6HcFor more of Jenny's cooking, follow her on Instagram at @chefjennydorsey PREP TIME: 12 hoursCOOK TIME: 25 minutesSERVES: 2INGREDIENTSBarley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns1 2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteAnd hear Jenny and others cook through their favorite recipes on Food52's podcast, Play Me a Recipe: https://f52.co/3en3LM3SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.