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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
 
MMMMM

... "To you I'm an atheist; to the gods, I'm the loyal opposition" -- Woody
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