Kung Pao Tofu

Instructions

1. 1

   Prepare the Tofu and Sauce

   • Cut the pressed tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with 1 tbsp of the soy sauce.
   • Sprinkle 3 tbsp of cornstarch over the tofu and toss gently until each piece is evenly and lightly coated.
   • In a separate small bowl, prepare the sauce. Whisk together the remaining 3 tbsp soy sauce, rice vinegar, Shaoxing wine, sugar, 1 tsp cornstarch, sesame oil, and water. Set aside.
2. 2

   Pan-Fry the Tofu

   • Heat 1/4 cup of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
   • Carefully add the coated tofu in a single layer, working in batches if necessary to avoid overcrowding the pan. This ensures maximum crispiness.
   • Fry for 2-3 minutes per side, turning occasionally, until all sides are golden brown and crisp. This should take about 8-10 minutes total.
   • Use a slotted spoon to transfer the cooked tofu to a paper towel-lined plate to drain excess oil.
3. 3

   Stir-Fry the Aromatics

   • Carefully pour out the excess oil from the wok, leaving about 1 tbsp. Reheat the wok over medium-high heat.
   • Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30-45 seconds until fragrant and the chilies darken slightly. Be careful not to burn them.
   • Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until aromatic.
4. 4

   Combine and Finish

   • Add the diced bell pepper to the wok and stir-fry for 2-3 minutes until it becomes tender-crisp.
   • Give the prepared sauce a quick stir to recombine the cornstarch, then pour it into the wok. Bring to a simmer and cook, stirring constantly, until the sauce thickens, which should take about 1 minute.
   • Return the crispy tofu to the wok along with the roasted peanuts and the green parts of the green onions.
   • Toss everything gently to coat evenly in the glossy sauce. Serve immediately over steamed rice.