Kung Pao Tofu
Ingredients
- 1 (14-ounce) package extra-firm tofu
- ¼ C soy sauce
- 2 TBSP brown sugar
- 2 TBSP hoisin sauce
- 2 TBSP rice wine or sake
- 1 TBSP black vinegar (or rice wine vinegar)
- 2 tsp toasted sesame oil
- ½ tsp freshly ground white pepper or ¼ tsp finely ground white pepper
- 3 garlic cloves, finely grated
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 2 TBSP tsp corn starch (for the sauce) plus ¼C (for the tofu)
- Salt
- Grapeseed or other neutral oil, as needed
- 1 red bell pepper, cut into ½-inch squares
- 2 celery stalks, cut into ¼-inch slices
- 4 scallions, cut into 1-inch chunks
- 1 tsp red pepper flakes
- ⅓ C roasted peanuts
- ¼ C roughly chopped cilantro leaves and tender stems
- 12 oz frozen broccoli
Serve With Rice
Directions
- Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
- While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.
- After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.
- Cook frozen broccoli for half the time recommended on the package.
- In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
- Add the red bell pepper, celery, broccoli, and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.