Kung Pao Tofu

🥘 Ingredients

• extra-firm tofu 1 package
• soy sauce ¼ cup
• brown sugar 2 tbsp
• hoisin sauce 2 tbsp
• rice wine 2 tbsp
• black vinegar 1 tbsp
• toasted sesame oil 2 tsp
• white pepper ½ tsp
• garlic 3 cloves
• fresh ginger 1 piece
• cornstarch 2 tsp
• salt
• cornstarch ¼ cup
• grapeseed oil
• red bell pepper 1
• celery 2 stalks
• scallions 4
• Sichuan peppercorns 1 tsp
• Tianjin chiles 4
• roasted peanuts 0.33 cup
• cilantro ¼ cup
• white rice
• pineapple

1. 1

   Drain the extra-firm 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.
2. 2

   While the tofu is pressed, prepare the sauce: In a medium bowl , whisk the soy sauce , brown sugar , hoisin sauce , rice wine , black vinegar , toasted sesame oil , white pepper , garlic , fresh ginger , cornstarch and 1/3 cup water until combined.
3. 3

   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 cornstarch ; set aside.
4. 4

   In a large cast-iron skillet over medium-high heat, add enough grapeseed oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, 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.
5. 5

   Add the red bell pepper , celery and scallions . Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, 4 minutes . Add the Sichuan peppercorns and Tianjin chiles and cook until fragrant, 1 minute . Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, 2 minutes . Finish with the roasted peanuts and cilantro , stir again, then serve immediately with white rice and pineapple .