https://www.copymethat.com/r/sTg49q34a/kung-pao-tofu/
139185760
4NwO2SD
sTg49q34a
2024-09-08 04:57:25
Kung Pao Tofu
![](https://cdn.copymethat.com/media/kung_pao_tofu_20240520160424494786cj11g.jpg)
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Ingredients
- 1 (14-ounce) package extra-firm tofu
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine or sake
- 1 tablespoon black vinegar (or rice wine vinegar)
- 2 teaspoons toasted sesame oil
- ½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
- 3 garlic cloves, finely grated
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
- Salt
- Grapeseed or other neutral oil, as needed
- 1 red bell pepper, cut into ½-inch squares
- 2 celery stalks, cut into ¼-inch slices
- 4 scallions, cut into 1-inch chunks
- 1 teaspoon Sichuan peppercorns (optional)
- 4 whole Tianjin chiles or chiles de árbol, crushed
- ⅓ cup roasted peanuts
- ¼ cup roughly chopped cilantro leaves and tender stems
- White rice, for serving
Steps
Directions at cooking.nytimes.com
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