kung pao tofu

Ingredients

• 1 14- to-16-ounce package extra-firm tofu
• 3 tablespoons reduced-sodium tamari or soy sauce, divided
• 1 tablespoons cornstarch plus 2 teaspoons, divided
• 2 tablespoons water
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon molasses or sugar
• 3 tablespoons peanut or canola oil, divided
• 6 small dried red Chinese chile peppers or 1/2 teaspoon crushed red pepper
• 1 scallion, cut into 1-inch pieces
• 2 large cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 large red bell pepper, chopped (about 2 cups)
• 1 large green bell pepper, chopped (about 2 cups)
• ½ medium yellow onion, chopped (3/4 cup)
• 2 stalks celery, chopped (3/4 cup)
• ¼ cup unsalted dry-roasted peanuts

Instructions

• Pat tofu dry and cut into 3/4-inch cubes. Gently pat dry again. Toss the tofu with 1 tablespoon each tamari (or soy sauce) and cornstarch in a medium bowl. Set aside.
• Whisk water, the remaining 2 tablespoons tamari (or soy sauce), Shaoxing (or sherry), rice vinegar, sesame oil, molasses (or sugar) and the remaining 2 teaspoons cornstarch in a small bowl. Place next to the stove.
• Heat 1 1/2 tablespoons peanut (or canola) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the tofu in a single layer; cook, undisturbed, until golden brown on one side, about 1 minute. Stir and continue cooking until all sides of the tofu are golden brown, about 3 minutes more. Transfer the tofu to a bowl.
• Add the remaining 1 1/2 tablespoons peanut (or canola) oil to the pan. Add chiles (or crushed red pepper), scallion, garlic and ginger; cook for 10 seconds. Add red bell pepper, green bell pepper, onion, celery and peanuts; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Stir the sauce and add it to the pan along with the tofu. Cook, stirring, until the sauce thickens and the tofu and vegetables are coated with sauce, about 1 minute.