Chinese Kung Pao Tofu

Step 1

Press the tofu: wrap the block in a clean kitchen towel and place on a cutting board with a heavy object (cast-iron skillet, canned goods) on top for 15 minutes to remove excess moisture. This allows the tofu to brown properly instead of steam.

Step 2

Cut the pressed tofu into 0.75-inch cubes. Pat dry with paper towels before cooking to ensure a crispy exterior.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Working in batches, pan-fry the tofu cubes 2-3 minutes per side until golden brown and crispy on all surfaces, then transfer to a plate.

Step 4

Add the remaining 1 tablespoon oil to the wok over medium heat. Toast the dried chilies and Sichuan peppercorns for 30 seconds until fragrant, stirring constantly to avoid burning. Remove with a slotted spoon and set aside, leaving oil in the wok.

Step 5

Add minced garlic and ginger to the wok and stir-fry over medium heat for 30 seconds until fragrant. Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and water in a small bowl, then pour into the wok.

Step 6

Bring the sauce to a simmer over medium heat, stirring constantly for 1-2 minutes until slightly thickened and glossy. Return the tofu cubes and toasted chilies to the wok, gently folding to coat evenly.

Step 7

Add the roasted peanuts and green onions, tossing gently to combine over medium heat for 1 minute until heated through and fragrant. Do not overmix, as the tofu is delicate.

Step 8

Transfer to a serving plate immediately, garnishing with any remaining green onions. Serve over steamed rice with the sauce spooned over top. The dish should have a balance of savory, sweet, and spicy notes.