Yield: 3 to 4 servings
Ingredients
1(14-ounce) package extra-firm tofu
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tbsp squeeze ginger
2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
Salt
Garlic-infused canola oil, for frying
1 red bell pepper, cut into ½-inch squares
2 celery stalks, cut into ¼-inch slices
4 scallions, cut into 1-inch chunks
2 tsp red pepper corn/flakes (or spicier pepper mix)
⅓ cup roasted peanuts
¼ cup roughly chopped cilantro leaves and tender stems
White rice, for serving
Directions
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, ginger, 2 teaspoons cornstarch and ⅓ 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 ¼ 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 peppercorns/flakes 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.
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tbsp squeeze ginger
2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
Salt
Garlic-infused canola oil, for frying
1 red bell pepper, cut into ½-inch squares
2 celery stalks, cut into ¼-inch slices
4 scallions, cut into 1-inch chunks
2 tsp red pepper corn/flakes (or spicier pepper mix)
⅓ cup roasted peanuts
¼ cup roughly chopped cilantro leaves and tender stems
White rice, for serving
Directions
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, ginger, 2 teaspoons cornstarch and ⅓ 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 ¼ 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 peppercorns/flakes 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.
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