Traci found this version, looks much more authentic:
Kung Pao Tofu
Adapted from Fuchsia Dunlop's Kung Pao Chicken from Land of Plenty
Serves 2 as a main entree, or 4 as part of a multi-course meal
16 ounces dou gan or extra firm tofu
2 to 3 gloves garlic, minced
5 slices of ginger
5 to 6 scallions, roughly chopped, plus some thinly sliced scallions for optional garnish
2 tablespoons peanut oil
At least 10 dried red chilis
1 tablespoon whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing rice wine or medium dry sherry
1 1/2 teaspoon cornstarch
1 tablespoon water
For sauce:
3 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Cube the tofu and mix in the marinade ingredients. Let stand while you prepare the other ingredients.
If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish (optional.) Either leave the dried chilis whole, or slice them in half and take out as many seeds as possible (wear gloves!)
In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and oil is slightly fragrant. Add tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts.
Transfer to plates, garnish with thinly sliced scallions, and serve.
Kung Pao Tofu
Adapted from Fuchsia Dunlop's Kung Pao Chicken from Land of Plenty
Serves 2 as a main entree, or 4 as part of a multi-course meal
16 ounces dou gan or extra firm tofu
2 to 3 gloves garlic, minced
5 slices of ginger
5 to 6 scallions, roughly chopped, plus some thinly sliced scallions for optional garnish
2 tablespoons peanut oil
At least 10 dried red chilis
1 tablespoon whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing rice wine or medium dry sherry
1 1/2 teaspoon cornstarch
1 tablespoon water
For sauce:
3 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Cube the tofu and mix in the marinade ingredients. Let stand while you prepare the other ingredients.
If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish (optional.) Either leave the dried chilis whole, or slice them in half and take out as many seeds as possible (wear gloves!)
In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and oil is slightly fragrant. Add tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts.
Transfer to plates, garnish with thinly sliced scallions, and serve.