READY IN: 35mins


  • 14ouncesfirm tofu
  • 2teaspoonslow sodium soy sauce or 2 teaspoonstamari
  • 1tablespoon chinese black vinegar or 1 tablespoonbalsamic vinegar
  • 2teaspoonshoisin sauce
  • 1teaspoontoasted sesame oil
  • 2tablespoonscanola oil, divided(or other neutral vegetable oil)
  • 6dried red chilies
  • 1teaspoonszechuan peppercorns
  • 3scallions, white and light green and dark sections separated, thinly sliced
  • 1red serrano chilie (may use green serrano)
  • 1teaspoon grated fresh ginger
  • 2garlic cloves, sliced
  • 12 cuproasted unsalted peanuts
  • cooked rice, for serving

    Serving Size: 1 (356) g

    Servings Per Recipe:4

    Calories: 278.3

    Calories from Fat 187 g 68 %

    Total Fat 20.9 g 32 %

    Saturated Fat 2.7 g 13 %

    Cholesterol 0.1 mg 0 %

    Sodium 152.1 mg 6 %

    Total Carbohydrate13.6 g 4 %

    Dietary Fiber 3.5 g 13 %

    Sugars 5.9 g 23 %

    Protein 14.3 g 28 %


  • Wrap the tofu in a clean dish towel and microwave on High for 1 minute. Unwrap, rewrap in a fresh towel, and repeat. This is to remove excess water from the tofu. Unwrap and slice into bite-sized pieces.
  • In a small bowl, combine the vinegar, soy sauce, hoisin and sesame oil.
  • In a large nonstick or cast-iron skillet over medium-high heat, heat 1 tbl of canola oil until it is shimmering. Working in batches, if necessary, add the sliced tofu in a single layer and cook, undisturbed, until the bottom is golden brown, 5 to 7 minutes. Flip the pieces (scrape up if they stick) and repeat until the second side is golden brown, 5 to 7 minutes. Transfer to a plate. (I may try doing this part in an air fryer).
  • Add the dried chiles and the peppercorns to the pan and cook, tossing, just until fragrant, 10 to 20 seconds. Be careful not to burn! Transfer to another bowl.
  • Add the remaining 1 tbl canola oil to the pan and increase heat to high. Add the white and light green parts of the scallion, fresh chile, ginger and garlic and stir-fry until fragrant, 10 seconds. add the fried tofu and prepared sauce 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.
  • Transfer to a serving dish, top with the green scallion parts, and serve with hot rice.
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