MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kung Pao Tofu
Categories: Vegetables, Nuts, Chilies, Herbs
Yield: 3 servings

14 oz Pkg extra-firm tofu
1/4 c Soy sauce
2 tb Brown sugar
2 tb Hoisin sauce
2 tb Rice wine or sake
1 tb Black vinegar
2 ts Toasted sesame oil
1/2 ts Fresh ground white pepper
+=OR=+
1/4 ts Fine ground white pepper
3 cl Garlic; fine grated
1 (1" pc) fresh ginger; peeled
- fine grated
2 ts Cornstarch; for the sauce
+=PLUS=+
1/4 c Cornstarch; for the tofu
Salt
Neutral oil; as needed
1 Red bell pepper; in 1/2"
- squares
2 Celery ribs; in 1/4" slices
4 Scallions; in 1" chunks
1 ts Sichuan peppercorns; opt
4 Whole Tianjin chilies or
- chilies de árbol; crushed
1/3 c Roasted peanuts
1/4 c Rough chopped cilantro
- leaves and tender stems
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 ? 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 1/4 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.

By: Ham El-Waylly

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "To you I'm an atheist; to the gods, I'm the loyal opposition" -- Woody
lle
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)