Ingredients
Wet
- 2 Tbsp Low-sodium soy sauce
- 1.5 Tbsp Chinese black vinegar (Chinkiang) (can substitute balsamic vinegar mixed with a splash of rice vinegar)
- 1 Tbsp Dark soy sauce
- 3 Tbsp Vegetable broth
- 1 Tbsp Shaoxing wine (use dry sherry or rice vinegar as an alcohol-free substitute)
- 1 tsp Toasted sesame oil
- 2.5 Tbsp Peanut oil (or any high-heat neutral oil, divided)
Dry
- 2.5 Tbsp Cornstarch (divided: 2 tbsp for tofu, 0.5 tbsp for sauce)
- 1 Tbsp Brown sugar
- 10 qty Dried red chili peppers (halved and deseeded to moderate heat level)
- 1 tsp Sichuan peppercorns (lightly cracked)
- 0.5 cup Roasted unsalted peanuts
- 0.25 tsp Salt
Other
- 14 oz Extra-firm tofu (pressed dry and cut into 3/4-inch cubes)
- 1 medium Red bell pepper (cut into 3/4-inch squares)
- 1 medium Green bell pepper (cut into 3/4-inch squares)
- 4 cloves Garlic (finely minced)
- 1 Tbsp Fresh ginger (finely minced)
- 4 stalks Scallions (whites and greens cut into 1-inch lengths, separated)
Method
- 1. Prepare the sauce by whisking together the low-sodium soy sauce, dark soy sauce, Chinese black vinegar, vegetable broth, Shaoxing wine, toasted sesame oil, brown sugar, and 1/2 tablespoon of cornstarch in a small bowl until smooth. Set aside.
- 2. Toss the pressed tofu cubes in a medium bowl with 2 tablespoons of cornstarch and 1/4 teaspoon of salt until evenly coated.
- 3. Heat 1.5 tablespoons of peanut oil in a large wok or non-stick skillet over medium-high heat. Add the coated tofu cubes in a single layer and pan-fry for 6–8 minutes, flipping occasionally, until all sides are golden and crisp. Transfer the tofu to a plate lined with paper towels.
- 4. Add the remaining 1 tablespoon of peanut oil to the wok over medium heat. Add the Sichuan peppercorns and dried chili peppers, stir-frying for about 30–45 seconds until aromatic and the chilies slightly darken (be careful not to burn them).
- 5. Add the minced garlic, minced ginger, and scallion whites to the wok. Stir-fry for 30 seconds until fragrant.
- 6. Turn the heat up to high and toss in the diced red and green bell peppers. Stir-fry briskly for 2 minutes until tender-crisp.
- 7. Give the sauce a quick stir to recombine the starch, then pour it into the wok. Cook for 1 minute while stirring constantly until the sauce bubbles, thickens, and turns glossy.
- 8. Return the crispy tofu to the pan, along with the roasted peanuts and scallion greens. Toss vigorously for 1 minute until everything is evenly coated in the glossy sauce. Remove from heat and serve immediately over steamed jasmine rice.
Chef's notes
For an even meatier texture, freeze the tofu block beforehand, thaw, and press thoroughly before cubing. You can also substitute the tofu with rehydrated soy curls or seitan chunks.