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

     Title: Kung Pao Tofu
Categories: Vegetables, Nuts, Chilies, Herbs
     Yield: 4 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    Fresh ginger piece (1");
          - peeled, fine grated
   1/4 c  Corn starch; +2 ts, divided
          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
          - (optional)
     4    Whole Tianjin chilies or
          - chilies de arbol; crushed
   1/3 c  Roasted peanuts
   1/4 c  Cilantro; rough chopped,
          - 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 ts corn starch, and
 1/3 cup water until combined.

 After the tofu has been pressed, unwrap it and cut into 3/4" cubes.
 Transfer tofu to a medium bowl, season with salt and coat in
 1/4 cup corn starch; 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.

 Recipe by Ham El-Waylly

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

 Uncle Dirty Dave's Archives

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