Kung Pao Tofu

Submitted by duonyte

"Adapted from "Spicebox Kitchen" by Linda Shiue and published in today's paper. I am intrigued by the method for reducing water in the tofu, which I've not seen described before. The author is a practicing physician and trained chef, with broad cultural experience and a goal of helping people lead healthier lives with delicious food."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 14 ounces firm tofu
• 2 teaspoons low sodium soy sauce or 2 teaspoons tamari
• 1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar
• 2 teaspoons hoisin sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons canola oil, divided (or other neutral vegetable oil)
• 6 dried red chilies
• 1 teaspoon szechuan peppercorns
• 3 scallions, white and light green and dark sections separated, thinly sliced
• 1 red serrano chilie (may use green serrano)
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, sliced
• 1⁄2 cup roasted unsalted peanuts
• cooked rice, for serving

directions

1. Wrap the tofu in a clean dish towel and microwave on High for 1 minute. Unwrap, rewrap in a fresh towel, and repeat. This is to remove excess water from the tofu. Unwrap and slice into bite-sized pieces.
2. In a small bowl, combine the vinegar, soy sauce, hoisin and sesame oil.
3. In a large nonstick or cast-iron skillet over medium-high heat, heat 1 tbl of canola oil until it is shimmering. Working in batches, if necessary, add the sliced tofu in a single layer and cook, undisturbed, until the bottom is golden brown, 5 to 7 minutes. Flip the pieces (scrape up if they stick) and repeat until the second side is golden brown, 5 to 7 minutes. Transfer to a plate. (I may try doing this part in an air fryer).
4. Add the dried chiles and the peppercorns to the pan and cook, tossing, just until fragrant, 10 to 20 seconds. Be careful not to burn! Transfer to another bowl.
5. Add the remaining 1 tbl canola oil to the pan and increase heat to high. Add the white and light green parts of the scallion, fresh chile, ginger and garlic and stir-fry until fragrant, 10 seconds. add the fried tofu and prepared sauce and stir-fry until the sauce is fragrant and coats the tofu evenly, 10 seconds. Add the peppercorn mixture and the peanuts and stir-fry until combined, 10 seconds.
6. Transfer to a serving dish, top with the green scallion parts, and serve with hot rice.