* 1(14-ounce) package extra-firm tofu
* ¼cup soy sauce
* 2tablespoons brown sugar
* 2tablespoons hoisin sauce
* 2tablespoons rice wine or sake
* 1tablespoon black vinegar (or rice wine vinegar)
* 2teaspoons toasted sesame oil
* ½teaspoon 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
* 1red bell pepper, cut into ½-inch squares
* 2 medium carrots
* 1 can water chestnuts
* 2 celery stalks, cut into ¼-inch slices
* 4scallions, 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
**PREPARATION**
* Step 1
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.
* Step 2
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.
* Step 3
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.
* Step 4
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.
* Step 5
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.
1 Comment
**INGREDIENTS**
* 1(14-ounce) package extra-firm tofu
* ¼cup soy sauce
* 2tablespoons brown sugar
* 2tablespoons hoisin sauce
* 2tablespoons rice wine or sake
* 1tablespoon black vinegar (or rice wine vinegar)
* 2teaspoons toasted sesame oil
* ½teaspoon 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
* 1red bell pepper, cut into ½-inch squares
* 2 medium carrots
* 1 can water chestnuts
* 2 celery stalks, cut into ¼-inch slices
* 4scallions, 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
**PREPARATION**
* Step 1
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.
* Step 2
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.
* Step 3
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.
* Step 4
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.
* Step 5
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 from the NYT Cooking section