Ingredients

The following ingredients have 4 Servings
  • 14 ounces firm tofu (diced into small cubes)
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 6 to 10 sichuan chili peppers
  • 2/3 cup dry-roasted (unsalted peanuts)
  • 6 scallions (sliced into 1-inch pieces)
  • 1 tablespoon corn starch
  • 1 tablespoon sugar
  • 1 tablespoon freshly grated ginger root
  • 1 tablespoon freshly grated garlic
  • 4 teaspoons chinkiang vinegar
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon sesame oil
  • 3/4 teaspoon corn starch
  • Ground Sichuan peppercorns to taste (a quarter to a half teaspoon should do.)

Instruction

  • Pat the tofu pieces dry and add to a plastic zipper-close bag along with two teaspoons of soy sauce. Give it a good shake and set it aside.
  • Prepare the sauce by whisking together all of the sauce ingredients until the sugar has dissolved.
  • Heat the vegetable oil in a large skillet over medium heat and add the chilies and peanuts. Fry for 3 to 4 minutes, until the peanuts are lightly toasted. Strain from the pan, reserving the oil, and set aside in a bowl.
  • Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned. Set aside with the peanuts and chilies.
  • Add the tablespoon of cornstarch to the tofu, seal the bag, and give it a good shake to coat. Transfer the coated tofu to the hot pan and fry in a single layer, undisturbed, until deeply browned; about 3 minutes. Turn the tofu and repeat on the second side.
  • Pour the prepared sauce into the pan and toss with the tofu. Turn off the heat and return the scallions, peppers, and peanuts to the pan. Give it a good stir then transfer to a serving platter.
  • Optionally garnish with ground Sichuan peppercorns. Serve hot.