Servings: 3 to 4

1 (14-ounce) package extra-firm tofu 1 (14-ounce) package extra-firm tofu
¼ cup soy sauce ¼ cup soy sauce
2 tablespoons brown sugar 2 tablespoons brown sugar
2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
2 tablespoons rice wine or sake 2 tablespoons rice wine or sake
1 tablespoon black vinegar (or rice wine vinegar) 1 tablespoon black vinegar (or rice wine vinegar)
2 teaspoons toasted sesame oil 2 teaspoons toasted sesame oil
½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper ½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
3 garlic cloves, finely grated 3 garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated 1 (1-inch) piece fresh ginger, peeled and finely grated
2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu) 2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
Salt Salt
Grapeseed or other neutral oil, as needed Grapeseed or other neutral oil, as needed
1 red bell pepper, cut into ½-inch squares 1 red bell pepper, cut into ½-inch squares
2 celery stalks, cut into ¼-inch slices 2 celery stalks, cut into ¼-inch slices
4 scallions, cut into 1-inch chunks 4 scallions, cut into 1-inch chunks
1 teaspoon Sichuan peppercorns (optional) 1 teaspoon Sichuan peppercorns (optional)
4 whole Tianjin chiles or chiles de árbol, crushed 4 whole Tianjin chiles or chiles de árbol, crushed
⅓ cup roasted peanuts ⅓ cup roasted peanuts
¼ cup roughly chopped cilantro leaves and tender stems ¼ cup roughly chopped cilantro leaves and tender stems
White rice, for serving White rice, for serving

Drain the 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.
While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.
After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.
In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 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.
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, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

Because I apparently can’t read instructions, I marinated the tofu in the sauce & then coated it in cornstarch for the fry. Turned out very tasty & crispy with incredible flavour. I also added chili crisp when I added the veggies because I’m always an advocate of chili crisp.  Because I apparently can’t read instructions, I marinated the tofu in the sauce & then coated it in cornstarch for the fry. Turned out very tasty & crispy with incredible flavour. I also added chili crisp when I added the veggies because I’m always an advocate of chili crisp.
Used bok choy instead of celery. Celery has too strong a taste. Added broccoli.  Used bok choy instead of celery. Celery has too strong a taste. Added broccoli.
Was terrific.  Was terrific.
Took the advice of others and added broccoli and more garlic. Used red pepper flakes for heat — Whole Foods in our neck of the woods didn’t have Szechuan peppercorns. Will track them down for next time. Delicious. Fast — if you’ve got all the parts put together ahead of time:-)  Took the advice of others and added broccoli and more garlic. Used red pepper flakes for heat - Whole Foods in our neck of the woods didn’t have Szechuan peppercorns. Will track them down for next time. Delicious. Fast - if you’ve got all the parts put together ahead of time:-)
Loved this. Followed advice to add broccoli, but also added extra bell pepper (yellow for punchy color), plus half of a Vidalia onion. Put lid on the chef pan to help steam the broccoli a bit rather than only depend on stir fry. Also increased garlic, ginger, dried chilis and Szechuan peppercorns. Ok, a touch extra cilantro, too, including a bit for garnish/finish. Did I say I loved this?  Loved this. Followed advice to add broccoli, but also added extra bell pepper (yellow for punchy color), plus half of a Vidalia onion. Put lid on the chef pan to help steam the broccoli a bit rather than only depend on stir fry. Also increased garlic, ginger, dried chilis and Szechuan peppercorns. Ok, a touch extra cilantro, too, including a bit for garnish/finish. Did I say I loved this?
I have had good success firming up tofu in the air fryer. Press water out. Marinate. Then cook. I'd know I'd like this recipe. But all the sugar in the sauces might not be good for me. All that salt, all that sugar. No wonder Chinese food tastes good.  I have had good success firming up tofu in the air fryer. Press water out. Marinate. Then cook. I'd know I'd like this recipe. But all the sugar in the sauces might not be good for me. All that salt, all that sugar. No wonder Chinese food tastes good.
Easy, quick, tasty. Love the microwave idea for draining water out of tofu. Didn’t have a red pepper. Added broccoli instead. We will make this again.  Easy, quick, tasty. Love the microwave idea for draining water out of tofu. Didn’t have a red pepper. Added broccoli instead. We will make this again.
Added some broccoli more garlic and ginger. This was really delicious and is now on our regular rotation.  Added some broccoli more garlic and ginger. This was really delicious and is now on our regular rotation.
Really good! I had quite a bit of sauce leftover but it was very tasty. I didn't have any of the peppers in my pantry so used red chili flakes. I love vegies so one could add mushrooms, broccoli, etc. We will definitely make this meal a regular on our list.  Really good! I had quite a bit of sauce leftover but it was very tasty. I didn't have any of the peppers in my pantry so used red chili flakes. I love vegies so one could add mushrooms, broccoli, etc. We will definitely make this meal a regular on our list.
Do the Sichuan peppercorns stay in there? And they are whole, not crushed?  Do the Sichuan peppercorns stay in there? And they are whole, not crushed?