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
1⁄2cuproasted unsalted peanuts
cooked rice, for serving
NUTRITION INFO
Serving Size: 1 (356) g
Servings Per Recipe:4
Calories: 278.3
Calories from Fat 187 g68 %
Total Fat 20.9 g32 %
Saturated Fat 2.7 g13 %
Cholesterol 0.1 mg 0 %
Sodium 152.1 mg 6 %
Total Carbohydrate13.6 g 4 %
Dietary Fiber 3.5 g13 %
Sugars 5.9 g23 %
Protein 14.3 g 28 %
DIRECTIONS
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.
