Kung Pao Tofu

Ingredients

• 1 (12-ounce) block extra firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon rice vinegar
• 1 tablespoon plus 2 teaspoons cornstarch, divided
• 1 teaspoon sugar
• 4 tablespoons avocado oil, divided
• 4 cloves minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon Sichuan peppercorns
• 4 dried whole Chinese chiles
• ½ cup dry roasted peanuts
• 5 scallions, diced
• Read More: https://www.tastingtable.com/1570732/classic-kung-pao-tofu-recipe/

Instructions

• Wrap the tofu in a paper towel and place it on a cutting board.
• Place a heavy sandwich press or pan on top of the tofu for 30 minutes to draw out any extra moisture.
• While the tofu is resting, prepare the sauce by adding soy sauce, wine, vinegar, 2 teaspoons cornstarch, and sugar to a small bowl.
• Whisk and set aside.
• Cut the tofu into 1-inch cubes.
• Transfer the tofu to a large bowl and toss to coat it with the remaining tablespoon of cornstarch.
• Heat 2 tablespoons of oil in a wok over medium-high heat.
• Working in two batches, brown the tofu on each side, approximately 6 minutes per batch.
• Remove the tofu from the pan and place it on a paper towel.
• Add the remaining 2 tablespoons of oil to the wok.
• Add the garlic, ginger, peppercorns, and chiles to the wok. Stir and cook for 1 minute, until fragrant.
• Add the sauce, peanuts, and scallions and stir to combine.
• Add the tofu and stir fry for 2 minutes.
• Serve the kung pao tofu with steamed rice, if desired.
• Read More: https://www.tastingtable.com/1570732/classic-kung-pao-tofu-recipe/