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   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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