Kung Pao Tofu

cooking.nytimes.com

Karen

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

Directions at cooking.nytimes.com

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