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From : Dave Drum
Date : Fri Jan 24 2025 12:13:00

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

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