Kung Pao Tofu

3 to 4 servings

Crispy pan-fried tofu cubes tossed with stir-fried vegetables, roasted peanuts, and a savory-sweet soy-ginger sauce.

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prepDrain tofu, wrap in clean kitchen towel, place on plate, weight with cast-iron skillet or heavy object for 10 minutes to 1 hour
60 ml soy sauce	Whisk sauce ingredients		Add tofu & sauce, stir to coat, simmer 2 min until thickened	Finish with peanuts & cilantro, stir, serve with rice
30 g brown sugar
30 ml hoisin sauce
30 ml rice wine or sake
15 ml black vinegar or rice wine vinegar
10 ml toasted sesame oil
½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
3 garlic cloves, finely grated
1 (1-inch / 2.5 cm) piece fresh ginger, peeled and finely grated
10 g cornstarch (for the sauce)
80 ml water
1 (14-ounce / 400 g) package extra-firm tofu	Cut tofu into ¾-inch cubes, season with salt, coat in cornstarch	Fry tofu in oil over medium-high heat, 3 min per side until golden and crisp
Salt
30 g cornstarch (for the tofu)
Grapeseed or other neutral oil, as needed
1 red bell pepper, cut into ½-inch / 1.25 cm squares	Stir-fry bell pepper, celery & scallions until softened and charred, 4 min
2 celery stalks, cut into ¼-inch / 6 mm slices
4 scallions, cut into 1-inch / 2.5 cm chunks
1 teaspoon Sichuan peppercorns (optional)	Cook Sichuan peppercorns & chiles until fragrant, 1 min
4 whole Tianjin chiles or chiles de árbol, crushed
80 g roasted peanuts
10 g roughly chopped cilantro leaves and tender stems

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