Kung Pao Tofu

Step 1

Wrap the tofu in a clean dish towel and microwave on HIGH for 1 minute. Unwrap, rewrap with a fresh towel and repeat. (This gets rid of excess liquid and is faster than pressing the tofu.) Unwrap and cut the tofu into bite-size pieces.

Step 2

In a small bowl, stir together the soy sauce, vinegar, hoisin and sesame oil.

Step 3

In a large nonstick or cast-iron skillet over medium-high heat, heat 1 tablespoon of canola oil until shimmering. Working in batches if necessary, add the tofu pieces in one layer and fry, undisturbed, until the bottom is golden brown, 5 to 7 minutes. Flip the pieces (you may need to scrape them up with a spatula if they’re sticking) and repeat until the other side is browned, 5 to 7 minutes. Transfer to a plate.

Step 4

Add the dried chiles and peppercorns to the pan and cook, tossing, just until fragrant, 10 to 20 seconds. (Be careful not to burn them!) Transfer the mixture to another plate.

Step 5

Add the remaining 1 tablespoon of canola oil to the skillet and increase the heat to high. Add the white and light green parts of the scallions, the serrano, ginger and garlic, and stir-fry until fragrant, 10 seconds. Add the fried tofu and soy sauce mixture, and stir-fry until the sauce is fragrant and coats the tofu evenly, 10 seconds. Add the peppercorn mixture and the peanuts, and stir-fry until combined, 10 seconds.

Step 6

Transfer to a serving dish, top with the dark green scallion slices and serve hot with rice.